Black-Eyed Pea Hummus (Printable)

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

# Ingredient list:

→ Legumes

01 - 2 cups cooked black-eyed peas, drained and rinsed

→ Tahini Mixture

02 - 1/3 cup tahini
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons fresh lemon juice
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 fresh parsley, chopped

# How-to:

01 - In a food processor, combine black-eyed peas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt.
02 - Process until smooth, scraping down the sides as needed to ensure even blending.
03 - Add water one tablespoon at a time, blending after each addition until reaching desired creamy texture.
04 - Adjust seasoning with additional salt or lemon juice according to preference.
05 - Transfer to serving bowl. Drizzle with olive oil and garnish with paprika or sumac and fresh parsley.
06 - Present with fresh vegetables, pita bread, or use as a sandwich spread.

# Expert Advice:

01 -
  • Quick and Easy: Ready in just 15 minutes.
  • Nutrient-Dense: High in protein and fiber with only 145 calories per serving.
  • Versatile: Works perfectly as a dip for veggies or a creamy sandwich spread.
02 -
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Contains sesame (tahini); always check labels for potential cross-contamination.
  • Ensure black-eyed peas are well-rinsed if using the canned variety for a cleaner taste.
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