New Year’s Eve Spread

Ingredients

For the Crowder Pea Bacon Hummus
• 2 cups leftover crowder peas (I cooked mine with bacon, but it's not necessary)
• 2 tbsp tahini paste
• 1 tbsp minced garlic
• 2 tbsp lemon juice
• 4 tbsp olive oil, plus more for topping
• 3 tbsp water, or more to reach desire consistency
• Paprika, for topping
For the Deviled Ham Dip
• 2 cups leftover ham
• 1 tsp Tabasco sauce
• with
• 4 leftover deviled eggs
• -or-
• 1 cup mayo
• 1/4 cup relish
• 1 tsp Dijon mustard
• 2 hard boiled eggs, peeled
For the Chicken Parmesan Mushrooms
• 1 cup leftover chicken
• 1/2 cup mayo
• 1/2 cup cream cheese, at room temp
• 1/3 cup grated Parmesan cheese
• 1 lb. portobello mushroom caps
• Bread crumbs
• Flat leaf Italian parsley

Instructions

To make the Hummus
• Pulse everything in a food processor until smooth, top with olive oil and paprika.
To make the Deviled Ham Dip
• Pulse everything in a food processor until smooth. You won't need salt, trust me.
To make the Chicken Parmesan Mushrooms
• Preheat oven to 375.
• Pulse everything from chicken to Parm in a food processor.
• Stuff each mushroom cap with chicken filling and top with breadcrumbs.
• Bake for 10-15 minutes, until slightly brown.
• Garnish with parsley.
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