Black-Eyed Pea Hummus
This simple Black-Eyed Pea Hummus is a delightful alternative to a traditional chickpea hummus. It's made with a pantry staple and is delicious served at room temperature or chilled.
Servings: 6
Ingredients
- 1 can 15 ounces black-eyed peas
- 3 tablespoons tahini paste
- 1 medium lemon juiced (about 3 tablespoons)
- 1 clove garlic
- ½ teaspoon kosher salt
- Pinch black pepper
- ⅓ to ½ cup olive oil
Instructions
- Drain and rinse black-eyed peas.
- In a food processor, add black-eyed peas, tahini paste, lemon juice, garlic clove, salt and pepper.
- Secure lid and pulse multiple times until a paste is formed, stopping to scrape down sides as needed.
- Once combined, turn food processor on low and begin drizzling olive oil into the top of the machine until desired consistency is reached. Note: Your hummus should be smooth and creamy but still hold up if you run the back of a spoon through it.
- Taste and adjust salt, if needed. Serve with pita crackers or cut vegetables.
- Store leftovers in an air-tight container in the refrigerator for up to a week.