You might not be familiar with Black-Eyed Pea Hummus, but I’ll bet you have had regular hummus, which is made with Chickpeas or Garbanzos beans and tahini, a sesame seed paste.
In fact, hummus is an Arabic word which means chickpea. Like my other two Black-Eyed Pea recipes, Black-Eyed Pea Hummus is as nutritious as it is delicious and it’s just as easy to make.
I first tasted Black-Eyed Pea Hummus at a cookbook club luncheon hosted by a friend, Courtney Glazer. Courtney served this delicious hummus as an appetizer and from my first taste I was hooked. The original recipe, which I have adapted, came from the Southern Living Southern Gentleman’s Kitchen Cookbook.
Hummus certainly did not originate in the South, but using black-eyed peas instead of chickpeas transforms it into a dish any Southerner would be proud to serve!
The ingredients for Black-Eyed Pea Hummus include cooked black-eyed peas, tahini, lemon juice, garlic, cumin, olive oil, kosher salt, and smoked paprika. When making this recipe, I used leftover black-eyed peas from my Southern Black-Eyed Peas recipe, but if you are short on time, you can easily substitute canned black-eyed peas, and no-one will be the wiser.
I usually serve Black-Eyed Pea Hummus with pita chips, but it is also delicious served with crackers, cut-up veggies or warm toasted pita bread.
To make Black-Eyed Pea Hummus, gather your ingredients and 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.
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.
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.
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