4 cloves Garlic, minced
1 /2 tsp Oregano
1 /8 tsp Red pepper flakes
1 /2 cup White vinegar
1 1 /4 cups Corn oil
1 Tbsp Sugar
6 Tbsp Water
Place in a bottle and shake well. Refrigerate. Make 24 hours in advance of serving. Add 3 ounces feta cheese for a Greek-style dressing.
From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)
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If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.
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A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.
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