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Wednesday, May 18, 2011

Black Eyed Pea Hummus

Last week I travelled to Johnson City, TN for work. At the hotel restaurant they had black-eyed pea hummus. I was intrigued because I love me some hummus. It was good, albeit a little on the dry side. I knew I had to make some homemade when I got home. I saw that Kayln's Kitchen had a recipe that sounded perfect. It was delicious! Definitely different tasting than traditional hummus, but it was a nice change and Casey and I both loved it. I will be sure to make this one again. I liked it served with cucumbers and it would be great with other veggies, too. 



Ingredients:
2 15 oz. cans black eyed peas, drained and rinsed
1 small garlic clove
4-6 tbsp fresh-squeezed lemon juice, to taste (I used 5 tbsp)
1/2-1 tsp. salt, to taste
2 tbsp olive oil
1/2 tsp. ground cumin
3 tbsp tahini, or more to taste
Water to thin hummus, as needed (I used 4 tbsp)
2 tbsp olive oil, for drizzling on hummus
Paprika, for garnish
Pita or veggies for dipping

Directions:
In a food processor, combine black eyed peas, garlic, 4 tablespoons lemon juice, salt, and olive oil and process until peas are pureed, about 1 minute.

Add the cumin and 3 tablespoons tahini and process until combined. Taste and add additional lemon juice or tahini, if desired. I typically like a lot of tahini, but thought this hummus didn't need any more. I added an additional tablespoon of lemon juice.

If the hummus is thick, add water, a tablespoon at a time, and process to achieve your desired consistency. I like mine to be fairly creamy and added 3-4 tablespoons of water.

To serve, drizzle olive oil over hummus and sprinkle with paprika. This hummus tastes great served immediately, no need to chill prior to serving. It will keep in the fridge for up to a week.

Adapted from Kayln's Kitchen.

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13 Comments:

Blogger Kelli Nicholson Herrington said...

Yumm looks so good and easy! Cant wait to try!

May 18, 2011 at 11:06 AM  
Blogger Jenn Erickson said...

What a great new twist on hummus! I'm definitely going to give this recipe a try. It would be a great compliment to a Southern inspired summer bbq!

Jenn/Rook No. 17

May 18, 2011 at 11:08 AM  
Blogger anniebakes said...

OM, I love hummus as well and this looks great! anne

May 18, 2011 at 11:21 AM  
OpenID Margaret Almon said...

I was just wondering what to do with the black eyed peas in my freezer!

May 18, 2011 at 2:33 PM  
Anonymous abby said...

This looks absolutely delicious. I've been wondering how I could make hummus at home and I'll definitely give this recipe a go.

May 18, 2011 at 4:37 PM  
Blogger Tanja @ Postmodern Hostess said...

I just made this today, but made a few substitutions since we don't have any tahini around at the moment. (This may sound a little odd...) I used some black sesame seeds and a splash of sesame oil, and then since I was already going a little Asian, I added a squirt of Sriracha. Soooooo good! A worthwhile variation to try if you want to repeat this but mix it up. :-)

May 18, 2011 at 9:15 PM  
Blogger Kitchen Belleicious said...

my grandmother would die if I made this for her. she is a tried and true black pea fan and this just looks delicious. You could do so many things with it! Love it

May 20, 2011 at 8:15 AM  
Blogger Christina said...

@Tanja @ Postmodern Hostess Oooh, that does sound good! I love sriracha and sesame oil is a good sub. I will have to try that out!

May 20, 2011 at 10:04 AM  
Blogger Erin @ EKat's Kitchen said...

WOW! I love the flavors in your hummus - I've got to make soon... and all I need is tahini. Thanks for bringing this to Friday Potluck.

May 20, 2011 at 6:57 PM  
Blogger Miranda said...

I made hummus once and it came out so good. I had forgotten about it until now. I'll have to try this recipe. Thanks for linking this up to Fat Camp Friday, hope to see you next week!

May 21, 2011 at 12:24 AM  
Blogger Jacqui' said...

Hummus is my fave snack and this recipe looks crazy good

May 21, 2011 at 8:38 PM  
Blogger Taylor Adair said...

This was delicious! Super quick and easy - thank you!

April 25, 2012 at 12:49 PM  
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C + C Marriage Factory: Black Eyed Pea Hummus

Black Eyed Pea Hummus

Last week I travelled to Johnson City, TN for work. At the hotel restaurant they had black-eyed pea hummus. I was intrigued because I love me some hummus. It was good, albeit a little on the dry side. I knew I had to make some homemade when I got home. I saw that Kayln's Kitchen had a recipe that sounded perfect. It was delicious! Definitely different tasting than traditional hummus, but it was a nice change and Casey and I both loved it. I will be sure to make this one again. I liked it served with cucumbers and it would be great with other veggies, too. 



Ingredients:
2 15 oz. cans black eyed peas, drained and rinsed
1 small garlic clove
4-6 tbsp fresh-squeezed lemon juice, to taste (I used 5 tbsp)
1/2-1 tsp. salt, to taste
2 tbsp olive oil
1/2 tsp. ground cumin
3 tbsp tahini, or more to taste
Water to thin hummus, as needed (I used 4 tbsp)
2 tbsp olive oil, for drizzling on hummus
Paprika, for garnish
Pita or veggies for dipping

Directions:
In a food processor, combine black eyed peas, garlic, 4 tablespoons lemon juice, salt, and olive oil and process until peas are pureed, about 1 minute.

Add the cumin and 3 tablespoons tahini and process until combined. Taste and add additional lemon juice or tahini, if desired. I typically like a lot of tahini, but thought this hummus didn't need any more. I added an additional tablespoon of lemon juice.

If the hummus is thick, add water, a tablespoon at a time, and process to achieve your desired consistency. I like mine to be fairly creamy and added 3-4 tablespoons of water.

To serve, drizzle olive oil over hummus and sprinkle with paprika. This hummus tastes great served immediately, no need to chill prior to serving. It will keep in the fridge for up to a week.

Adapted from Kayln's Kitchen.

Linked to EKat's Kitchen Friday Potluck. and Mangoes and Chutney Fat Camp Friday.

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