Description
A delicious and healthy black-eyed pea hummus that’s perfect for dipping!
Ingredients
Scale
- 2 15 oz. cans black eyed peas, rinsed and drained
- 2 tsp. minced garlic
- 6 T fresh-squeezed lemon juice (or slightly less if you’re not that into lemon)
- 1/2 – 1 tsp. salt
- 2 T olive oil (plus 2 T more for drizzling on hummus)
- 1/2 tsp. ground cumin
- 3 T tahini sauce (sesame seed paste), or more
- 2 T water, to thin hummus as needed
- powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this)
Instructions
- Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.
- Let black-eyed peas drain for a minute or two.
- Put them into the food processor with the garlic, lemon juice, salt, and olive oil, and process until black-eyed peas are pureed, about 1 minute.
- Add the ground cumin and 3 T of tahini and process until it’s combined.
- Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.
- If the hummus seems too thick, add a few tablespoons of water and process.
- Put hummus into a serving bowl, drizzle with olive oil, and sprinkle with Ground Sumac or a smaller amount of paprika if you don’t have Sumac.
- Serve with low-carb pita bread or veggie dippers.
- Hummus will keep in the fridge for at least a week.
Notes
- Rinsing the black-eyed peas helps remove excess sodium and any canning liquid.
- Adjust the lemon juice and tahini according to taste preferences.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg