- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 264
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 6 milligrams
- Sodium
- 833 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 5 grams
- Sugar
- 1 grams
- Protein
- 9 grams
Hummus is one of those crowd-pleasing dips that I love to serve as a healthy option. My recipe is Low Country-ified, of course, with black-eyed peas instead of the traditional chickpeas. I like to save a handful of black-eyed peas to garnish the top for a pretty presentation.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 264
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 6 milligrams
- Sodium
- 833 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 5 grams
- Sugar
- 1 grams
- Protein
- 9 grams
Ingredients
Miss Brown's House Seasoning:
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Directions
- Set aside some black-eyed peas for garnish.
- With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
- While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
- Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.
Miss Brown's House Seasoning:
Yield:
5 teaspoons
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
