Black-Eyed Pea Hummus

Creamy tahini-based spread with black-eyed peas, fresh lemon, and garlic. Perfect as a healthy dip or sandwich spread.

# The Ingredients You'll Need:

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

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

09 - 1 tablespoon olive oil

10 - 1/2 teaspoon smoked paprika or sumac

11 - 2 tablespoons fresh parsley, chopped

01 - In a food processor, combine black-eyed peas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt.

02 - Process until smooth consistency, scraping down bowl sides as needed to incorporate all ingredients.

03 - Add water one tablespoon at a time, blending between additions, until hummus reaches desired creamy texture.

04 - Taste and adjust seasoning with additional salt or lemon juice as needed.

05 - Transfer to serving bowl and drizzle with olive oil, then sprinkle with smoked paprika or sumac and fresh parsley.

06 - Serve with fresh vegetables, pita bread, or use as a spread for sandwiches.

01 -

It's ready in 15 minutes, so you can make it while water boils for something else.
One food processor and zero mess compared to chopping a mountain of vegetables.
Black-eyed peas give you way more protein than you'd expect from a dip.

02 -

If your hummus is too thick and you add water all at once, you'll end up thin and sad, so resist the urge to be generous.
Tahini can be grainy if it's old or hasn't been stirred well, so check yours first because that changes everything.

03 -

Room temperature tahini blends smoother and faster than cold tahini, so pull it out of the pantry a few minutes before you start.
If you're doubling this recipe, do it in batches in your food processor rather than overloading it, because that's when you end up with uneven texture and regret.