Black-Eyed Pea Hummus (Printable)

Creamy tahini-based spread with black-eyed peas, lemon, and garlic. Ideal for dipping or spreading.

# What you'll need:

→ Legumes

01 - 2 cups cooked black-eyed peas, drained and rinsed

→ Tahini Mixture

02 - 1/3 cup tahini
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2 to 4 tablespoons water, as needed

→ Garnish

09 - 1 tablespoon olive oil
10 - 1/2 teaspoon smoked paprika or sumac
11 - 2 tablespoons fresh parsley, chopped

# Method:

01 - In a food processor, combine black-eyed peas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
02 - Blend until smooth, scraping down the sides of the processor as needed to ensure even processing.
03 - Add water one tablespoon at a time, blending between additions, until the hummus reaches desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice as needed.
05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika or sumac and fresh parsley.
06 - Serve with fresh vegetables, pita bread, or use as a sandwich spread.

# Expert Advice:

01 -
  • It comes together in less time than it takes to preheat the oven, making it perfect for last-minute entertaining.
  • Black-eyed peas give you a deeper, slightly nutty flavor that feels more sophisticated than traditional hummus.
  • It's naturally vegan and gluten-free, so you're not leaving anyone out at the table.
02 -
  • Don't skip the water-adding step even though it seems tedious; that's how you avoid a dense, grainy hummus that feels heavy instead of luxurious.
  • If your tahini is older, it might be grittier than expected—passing the finished hummus through a fine-mesh sieve takes it from good to restaurant-quality.
03 -
  • If your hummus turns out too thick, don't panic—whisk in water one teaspoon at a time rather than adding it to the food processor, which gives you more control over the final texture.
  • A drizzle of really good olive oil on top isn't just for show; it protects the hummus from oxidizing and tastes incredible, so treat it like the finishing touch it deserves.
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