Purple Hull Pea Hummus

What you Need :


  • 2 cups of shelled purple-hull peas, cooked and drained
  • 1 1/2 tablespoons lemon juice
  • 2 – 3 cloves garlic
  • 3 tablespoons tahini (sesame paste)
  • olive oil
  • salt and pepper 

How to Make It :

Place all ingredients into food processor, adding olive oil slowly process until smooth. Add a little water if consistency is too thick. Serve with pita chips or raw veggies. Option: Can be made with any beans — fava beans, edamame, pinto, black beans, lima beans, lady peas, cannelini beans, etc.

Recipe courtesy of Melissa Peterson

Dilled Purple Hull Peas

What you Need :


  • 1 lb fresh purple hull peas
  • ¼ cup olive oil
  • 3 tablespoons flat leaf parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 pint cherry tomatoes, halved
  • ½ teaspoon ground cumin
  • 3 cloves garlic, minced
  • Juice from 1 lemon
  • Salt and pepper to taste

How to Make It :

Place peas in a large saucepan and cover with water. Bring to a boil and reduce to a simmer. Cook until just tender. Drain. In a large bowl, combine cooked peas with remaining ingredients. Let stand for 30 minutes to allow flavors to combine. Serve chilled or at room temperature.

Recipe courtesy of Melissa Peterson

Summer Hoppin Lady Salad

What you Need :


  • 1 1/2 cups purple hull peas cooked and drained, chilled
  • 2 1/2 cups steamed rice, chilled
  • 1-2 green peppers, seeded and diced
  • 1 large tomato, diced
  • 2 ribs celery, diced
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves only
  • 3-4 tablespoons olive oil
  • Juice from 1 lemon
  • Salt and pepper
  • 4 slices bacon, cooked and crumbled

How to Make It :

  1.  In a large bowl combine peas, rice, pepper, tomato, celery and green onions. Stir to combine.
  2. In a small bowl, whisk together garlic, thyme, olive oil, and lemon juice. Stir oil mixture into pea mixture.
  3. Season to taste with salt and pepper.
  4. Add more lemon juice if a little more punch is needed. Garnish with crumbled bacon. Serve chilled

Recipe adapted from Melissa Peterson