Black-Eyed Pea Hummus (Print Version)

A creamy tahini-based spread with black-eyed peas, fresh lemon, and garlic. Ideal for dipping or spreading.

# Components:

→ Legumes

01 - 2 cups cooked black-eyed peas, or 1 can (15 oz), drained and rinsed

→ Tahini Mixture

02 - 1/3 cup tahini
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons fresh lemon juice, approximately 1 lemon
05 - 1 clove garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2 to 4 tablespoons water, as needed for consistency

→ Garnish

09 - 1 tablespoon olive oil
10 - 1/2 teaspoon smoked paprika or sumac
11 - 2 tablespoons chopped fresh parsley

# Directions:

01 - In a food processor, combine the black-eyed peas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
02 - Blend until smooth, scraping down the sides as needed to ensure even consistency.
03 - Add water, one tablespoon at a time, until the hummus reaches your desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice as needed.
05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with paprika or sumac and parsley if desired.
06 - Serve with fresh vegetables, pita bread, or use as a spread.

# Expert Advice:

01 -
  • It comes together in minutes, yet tastes like you spent hours on it, which never gets old.
  • Black-eyed peas pack protein and fiber, making this feel indulgent and nourishing at the same time.
  • One bowl works as a dip, a spread, or even a creamy side dish, so it earns its place on any table.
02 -
  • If your hummus tastes bitter, your tahini has been sitting too long, so buy a fresh jar and try again, because stale tahini ruins everything.
  • Blending longer than you think necessary is the secret to silkiness, so don't rush this part, even though you're impatient.
03 -
  • Room temperature tahini blends more easily than cold tahini straight from the fridge, so pull it out a few minutes before you start.
  • Save the chickpea cooking liquid or some of the pea liquid if you have it, because that starchy water is better than regular water for achieving perfect creaminess.
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