Black-Eyed Pea Hummus with West African Chile Paste

Black Eyed Pea Hummus, Senegalese Thanksgiving
Ryen Liebe

Pierre Thiam's nod to hummus uses black-eyed peas, native to West Africa and brought over to America with the slave trade. In Senegal, you'll often find them ground and fried into fritters called accara and served with spicy chile sauce. Here, they are puréed smooth and brightened with lots of lemon juice and served with a tiny dollop of intensely aromatic shito, a Ghanian chile paste, made sweet and spicy from caramelized onions, dried seafood, and smoky chile flakes. The paste will last for months in the refrigerator, but you can use crushed red chile flakes or any spicy chile sauce as a substitute, if you like.