Black-Eyed Pea Cowboy Crostini: A Flavor-Packed Dish from Mamrie Hart’s "All I Think About Is Food"
New York Times bestselling author, comedian, and entertainer Mamrie Hart takes the culinary world by storm with her latest cookbook, "All I Think About Is Food." This delightful, vegetarian-forward collection brims with over 100 exuberant recipes that promise to inspire your inner host and impress even the most discerning of guests. From unforgettable cocktails to mouthwatering bites, each recipe is designed to surprise and delight, making it the perfect addition to any gathering.
Why You’ll Love This Recipe
Black-eyed peas may not always get the limelight they deserve, often overshadowed by trendier legumes. Yet, Mamrie elevates these humble beans with her Black-Eyed Pea Cowboy Crostini, showcasing their versatility in a way that even the pickiest eaters will enjoy.
Ingredients You’ll Need
For the Hummus
- 1 (16-ounce) bag of frozen black-eyed peas (canned works too)
- 3 tablespoons tahini (add more if desired)
- Juice of 1 lemon
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoon smoked paprika
- ½ tablespoon ground cumin
- Salt and pepper to taste
For the Cowboy Caviar
- 1 (16-ounce) bag of frozen black-eyed peas
- ½ cup feta cheese
- ½ cup corn kernels
- ½ cup diced tomatoes
- ½ cup chopped cilantro
- ½ onion, diced
- ¼ cup diced pickled jalapeños
- 2 tablespoons red wine or apple cider vinegar
- 1 tablespoon lime juice
- 1 clove garlic, diced
- Salt and pepper to taste
- Crostini slices or your favorite crackers
Crafting Your Cowboy Crostini
Step 1: Prep Your Peas
If using frozen black-eyed peas, they are often flash-steamed, which means you can simply blanch them for a short time. For canned peas, be sure to rinse off the aquafaba and pat them dry.
Step 2: Make the Hummus
In a food processor, blend half of the black-eyed peas with the tahini, lemon juice, olive oil, garlic, smoked paprika, cumin, and a sprinkle of salt and pepper. Blend until it reaches a smooth consistency. If it’s too thick, add a splash of water; if too thin, incorporate more tahini for that perfect creamy goodness.
Step 3: Assemble the Cowboy Caviar
In a large bowl, combine the leftover black-eyed peas with feta cheese, corn, diced tomatoes, cilantro, onion, pickled jalapeños, vinegar, lime juice, diced garlic, and seasoning. If you can, let it slice through flavors by marinating for at least an hour.
Step 4: Final Touches
Spread your black-eyed pea hummus generously over the crostini slices. Top it off with a hearty scoop of cowboy caviar. Or for a more casual approach, serve it alongside crackers for dipping.
Why Black-Eyed Peas Matter
While black-eyed peas may share their moniker with a famous pop group, let’s set the record straight: these legumes deserve to shine! They’re often seen as a staple in various cultures, symbolizing good luck and prosperity. Whether or not you believe in the magic of food, there’s no denying that these beans pack a nutritional punch rich in protein, fiber, and flavor.
Serving Suggestions
These crostini make a fantastic appetizer for any occasion—be it a festive gathering or a simple evening with friends. Pair with your favorite wine or a refreshing cocktail, and watch as your guests rave about this unexpected yet satisfying dish.
Conclusion: A Dish to Remember
Mamrie Hart’s Black-Eyed Pea Cowboy Crostini encapsulates the spirit of her cookbook: vibrant, playful, and deeply satisfying. They are not just food; they’re an experience, a story on a plate that invites everyone to join in the fun.
For more culinary inspiration, follow Mamrie on her Instagram, and always keep your pantry stocked with black-eyed peas—you never know when you’ll need them for your next show-stopping dish.
Embrace the unexpected and delight your senses with this vibrant recipe today!
