Black-Eyed Pea Hummus
Hummus did not originate in the South, but using black-eyed peas instead of chickpeas transforms it into a delicious dish any Southerner would be proud to serve!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked black-eyed peas rinsed and drained (may use canned black-eyed peas)
- 3 Tbsp fresh lemon juice
- 2 cloves garlic (minced, can substitute 1 tsp garlic powder)
- 1/4 tsp kosher salt
- 1/8 tsp ground cumin
- 2 Tbsp extra virgin olive oil (divided)
- 2 Tbsp tahini (sesame seed paste)
- 1/8 tsp smoked paprika (for garnish)
Instructions
- 1
Process drained cooked or canned peas, minced garlic, salt, 1 Tbsp olive oil, 1 Tbsp water, ground cumin and lemon juice in a food processor fitted with a steel blade or blender until smooth.
- 2
Add tahini and 1 Tbsp water and process until the mixture is smooth and the consistency you desire. You may need to add additional water, 1 Tbsp at a time to thin it down.
- 3
Spoon the hummus into a small bowl, garnish with the remaining 1 Tbsp olive oil and sprinkle with paprika. Serve with pita chips, cut-up veggies, crackers, or toasted pita bread triangles