I started 2010 off with the best intentions, just as I start every year. But you know what they say about the pavement on the road to hell, etc. I was going to start eating fruits and vegetables again! And use what we have instead of going out and spending money! And drinking lots of water!
Well, I guess there were vegetables on my pizza Monday night. And the sandwich I got last night when we went out AGAIN had sweet potato chips on the side.
Before that, though, I was doing a really solid job.
You like that rhyming, right? This is what we made with our New Year’s leftovers. There was quinoa and then the braised beans and collards, plus some broth, some fresh collards, and more black-eyed peas. I feel like we should get extra prosperity points for making the ingredients for our lucky New Year’s dinner stretch over two days.
I had black-eyed pea hummus sometime last year at The Dish and it was really good. Like regular hummus but… I don’t know, Southern? With mounds of black-eyed peas left, even after the stew, I decided to give it a shot. And it was awesome.
Black-eyed pea hummus (makes ~4 servings)
- 1 cup cooked black-eyed peas
- a few T lemon juice
- 1 clove of garlic
- 1T olive oil
- salt + pepper
- crushed red pepper
- Combine all ingredients in a food processor or blender, or by hand.
So easy. I’d like to experiment with other flavors in the future, but this time I kept it simple to get a solid foundation.
Also: we ate at home tonight! And there were vegetables in it!
It has been at least almost nearly a week since we had some other version of this exact meal, so it was obviously time for a new variation.