So you’ve got your glittery garb and your re-purposed ornament crown, but what are you going to do to make sure luck’s on your side on January 1st? Eat some delicious black eyed peas, that’s what! We’ll start off with a super simple Greek Black Eyed Pea Salad, then a creamy delicious Basil Black Eyed Pea Hummus, and finally a batch of perfectly savory gluten-free Black Eyed Pea Corn Muffins. Yum!

1. Simple Greek Black Eyed Pea Salad

Ingredients:

– 2 cans of black eyes peas

– 2 tomatoes

– 1/2 cup of black olives

– fresh cilantro

– feta

Wash peas thoroughly. Dice tomatoes and add. For the olives, I find that pitted olives chopped taste better than the pre-diced ones, so take the extra time and chop. Add as much cilantro and feta as you like, and you’ve got a fresh, healthy, Greek Black Eyed Pea Salad!

2. Basil Black Eyed Pea Hummus

Ingredients:

– 2 cans of black eyed peas

– 1/4 cup of fresh basil

– 2 cloves of fresh garlic

– 3 tbsp and 1 tbsp olive oil

– 1 tbsp water

– 1 lemon wedge

Puree washed black eyed peas in a food processor until they are pretty smooth. Add 3 tbsp olive oil and minced garlic, and process again. Next, add a quarter cup of packed fresh basil and 1 tbsp of water. Puree. Your hummus should be a good consistency, but if you’d like an even smoother texture, alternate adding teaspoons of water and olive oil. Before serving, pour 1 tbsp olive oil and squeeze 1 lemon wedge over the hummus. Serve with toasted pita and fresh veggies.

3. Black Eyed Pea Corn Muffins (yields 24+ muffins)

Ingredients:

– 1 can black eyed peas

– 2 1/2 cups yellow cornmeal

– 1 cup quinoa flour

– 1 cup grated sharp cheddar cheese

– 2 tbsp sugar

– 2 tbsp baking powder

– 2 eggs

– 1 3/4 cup whole milk

– 1 1/2 sticks melted butter

– 1/2 tbsp red chili peppers flakes

– 1/4 cup chopped fresh parsley

Preheat oven to 425°F. Lightly oil muffin pan or use cupcake liners. Mix together quinoa flour, cornmeal and cheddar cheese in a large mixing bowl. In a separate bowl, whip together eggs, butter and milk. Add chili pepper flakes to egg mix. Add washed black eyed peas and egg mix to the quinoa mix and mix together. Spoon into muffin pans and bake for 15-20 minutes, until the tops are golden. Serve with butter, and revel in the sweet savoriness.

Got any delicious black eyed pea recipes up your sleeve? We’d love to try them out. Send a note to hello@brit.co and we’ll get cookin’!

Anjelika Temple
As Chief Creative Officer and Founding Partner at Brit + Co, Anjelika Temple brings her voracious consumption of all things creative and colorful to DIY projects, geeky gadgetry finds and more. When she's not DIY-ing her heart out, you'll find her throwing dinner parties with friends or adventuring with her husband David, their daughter Anokhi, and their silly dog Turkey.