Black-Eyed Pea Hummus
- Level: Easy
- Yield: 2 1/2 cups hummus
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 278
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 8
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 564
- Total: 25 min
- Active: 25 min
Ingredients
Two 15-ounce cans black-eyed peas, drained and rinsed
2 cloves garlic
2 tablespoons olive oil, plus more for garnish
3 ice cubes
3 tablespoons tahini paste
2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish
1 tablespoon lemon juice (1/2 lemon)
Pita wedges, warmed, for serving
Carrot sticks, celery sticks and cucumber rounds, for serving
Miss Brown's House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
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:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.