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.