Now that the heavy-hitting holidays are officially over, it’s nice to lighten things up a bit. This recipe gives consideration to the New Year’s tradition that originated in the south, of eating black-eyed peas for prosperity in the New Year. But this offers more versatility. Enjoy this hummus on a sandwich, a top a cracker as an hors d’oeuvre, or even as a dip with raw vegetables, in the event you have already decided to take on a post-New Year’s detox or weight-loss program. I enjoyed it on some leftover sourdough bread crostini along side a baby green salad.