Ingredients
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¼ cup fresh Lemon Juice
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¼ cup Tahini
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3 tablespoons Olive Oil
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1¼ cups Black-Eyed Peas
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1 small Garlic
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½ teaspoon ground Cumin
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½ teaspoon Kosher Salt
Directions
A Southern update to classic hummus, this is one dip that I can’t get enough of! I love to serve it with cucumber slices, celery, pepper slices, and carrot sticks, or Southern Cheese Crackers, and it’s great as a spread for sandwiches and wraps. The black-eyed peas replace the traditional chickpeas, giving the hummus a slightly darker color and fantastic nutty flavor.
Steps
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1
Done
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In a blender or food processor, combine the lemon juice, tahini, and 2 tablespoons of the olive oil. Blend until smooth. Scrape down the sides of the container and add 1 cup of the black-eyed peas, the garlic, cumin, and salt. Blend until smooth, about 1 minute. Scrape down the sides and blend again for another minute. Add the remaining black-eyed peas and blend for about 20 seconds, or until the hummus has reached the creaminess you prefer. Transfer to a serving bowl and drizzle with the remaining olive oil. |
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2
Done
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The hummus will keep in an airtight container in the refrigerator for 1 week. |
