Pink-Eyed Peas , Scallions , Smoked Paprika , Lemon
Best for: A Southern-inspired New Year’s Eve gathering around the snack table.
Pink-eyed peas bring a little Alabama garden-table character to the year’s last gathering. Charred scallions, lemon, and smoked paprika turn them into a creamy dip that is easy to scoop and share.
Grill: Direct medium-high heat at 425°F. Equipment: Grill, tongs, food processor, serving bowl.
Ingredients
6–8 Minutes Total: 21–23 Minutes.
- 6 scallions, trimmed
- 1 teaspoon olive oil, for scallions
- 3 cups fully cooked pink-eyed peas, drained; canned or cooked from frozen according to package directions
- 3 tablespoons olive oil, for dip
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine table salt
- 1/4 teaspoon black pepper
- 1/4 cup cold water
- 8 oz sturdy pita chips
Directions
Preheat the grill to 425°F. This timing starts with fully cooked peas; if cooking from frozen or dried, complete that cooking first and allow appropriate extra time.
Brush scallions with the teaspoon oil. Grill for 6–8 minutes, turning, until softened with browned spots; avoid burning them black throughout.
Roughly chop the scallions, reserving about 2 tablespoons of the greener sections for the top.
Process peas, remaining scallions, 3 tablespoons oil, lemon juice, garlic, paprika, salt, and pepper until mostly smooth. Add the measured water gradually until the dip is scoopable; use only as much as needed.
Spoon into a shallow bowl, make a gentle swirl, and scatter the reserved scallions over it.
Serve with pita chips promptly, or cover and refrigerate at 40°F or below until needed. Put out small portions and keep the rest chilled during a long party.
Grilling tip: Char the scallions in larger whole pieces so they are easy to turn without falling through the grate.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
