Many Black chefs across the country are delving more deeply into their culinary heritage these days, and that’s what Tiffany Derry is doing at her new restaurant, Roots Southern Table in the Dallas suburb of Farmers Branch, Texas.
Black eyed peas were a staple in her home when she was growing up, and she uses them three ways for this dish: As the base for the hummus, in accompanying fritters and in the salad that tops the hummus.
For the hummus, Derry whips cooked black eyed peas with garlic, tahini, lemon and olive oil until they’re very smooth. Then she tops that with a salad of black eyed peas mixed with onions, bell peppers, celery, dill, parsley, mint and a vinaigrette.
The hummus is accompanied by akara, a fritter from West Africa made with uncooked black eyed peas, habanero peppers, onions and Derry’s own Creole seasoning.
It’s all accompanied by an XO chile sauce made with fried garlic, shallots, chiles, sweet pepper and dried shrimp.