Black-eyed Pea Hummus
Happy New Year!
Chris and I had a laid-back evening watching a movie with takeout, a burrito for him/burrito bowl for her. For the past several years, I haven’t been one to stay out late on New Years Eve…it must be my mom’s advice that was instilled in me many years ago…”there are a lot of crazy people on the road and it is not safe”. We had a fun evening staying at home together and watching the ball drop in New York 🙂
My mom always served black eyed peas for the New Year. Though I am not superstitious about luck being associated with this one-eyed beans, it surely doesn’t hurt to have a healthy dish to jumpstart 2012. So on our way home yesterday, I made a specific stop at the store that carries bulk items in search of one ingredient — dried black-eyed peas. I was excited about my idea for a slow cooker stew and a large batch of homemade hummus but plans changed when I discovered everyone else wanted their black-eyed peas too…and they were sold out of the dried! Also, there were only two cans of cooked peas left so I had to opted for a quick version of hummus instead and I was not disappointed. With the other can I purchased, I am still thinking of what to make 🙂
I served this dip with these simple baked lentil chips and cut up veggies. You could also use this hummus as a spread for sandwiches, burgers, wraps or an accompaniments to grilled chicken, meat or roasted vegetables 🙂
Black-eyed Pea Hummus (adapted from my Creamiest Hummus Ever)
1 15 oz can of no-salt added black eyed peas, rinsed and drained (or 1 2/3 cups cooked)
2-3 Tbsp tahini
juice from 1 medium lemon, about 2-3 Tbsp or to taste (if you really want the lemon flavor, add a little lemon zest)
2 garlic cloves, minced (use 1 clove for less garlic flavor or 3 for more intense garlic flavor)
1/4 to 1/2 tsp sea salt or to taste
1/2 tsp ground cumin (freshly ground tastes even better!)
1/4 tsp of good quality ground paprika
couple shakes of cayenne pepper, optional
1- 2 Tbsp extra virgin olive oil
drizzle of water or vegetable broth to reach desired consistency OR for a bit more tang 1-3 Tbsp of greek yogurt (do not use yogurt for vegan or dairy free)
Freshly ground pepper for garnish
Drizzle of olive oil for serving
Cooked black eyed peas for garnish
gluten free crackers, crudites or baked lentil chips for serving
1. To the bowl of a food processor, add beans, tahini, lemon juice, garlic, salt, cumin and paprika and process until well combined.
2. Add olive oil then add water/broth/yogurt, a little bit at a time, until you get the desired texture.
3. Taste for seasoning adjustments* you can always add more later so start small and add to taste. For serving, drizzle with oil olive and sprinkle with ground paprika and pepper and enjoy!