Black-Eyed Pea Hummus

This makes a great last minute appetizer or side dish.

I’ve been trying to incorporate more legumes into our diet because they are so good for you. Apart from fiber, they are full of protein, folate and phytates (which are antioxidant compounds), as well as Vitamin C, Vitamin A, Calcium, Magnesium, Iron, Vitamin B-6. And since they are also very cheap, you really can’t afford not to eat any beans.

This is very quick recipe: 15 minutes or less. It is also a good recipe to make ahead and have on hand for when you need it. I call it “Hummus” because you can use most of these ingredients to make chickpea hummus as well. It makes a great dip for veggies and spread for sandwiches (I like to eat it on a toasted English muffin). You can also add this to your favorite salad.

Black-Eyed Pea Hummus

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This is very quick recipe: 15 minutes or less. It is also a good recipe to make ahead and have on hand for when you need it. I call it “Hummus” because you can use most of these ingredients to make chickpea hummus as well. It makes a great dip for veggies and spread for sandwiches (I like to eat it on a toasted English muffin). You can also add this to your favorite salad.

• Author: Olga Lang
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 cup 1x
• Category: Appetizer, Snack
• Cuisine: American
• Diet: Vegan

Ingredients

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• 1 (15oz) can black eyed peas, rinsed and drained*
• 2 Tbsp tahini
• 1 1/2–2 tbsp. Olive oil
• 1/8 cup lemon juice
• 2 garlic cloves
• 1/4 tsp salt
• 1/4 tsp ground cumin
• Pinch of cayenne pepper(depending on how spicy you want this)

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Instructions

•  Process all ingredients in a food processer. If hummus comes out too thick, you can add 1-2 tbsp. of water or bean liquid to thin it out. Chill and serve with veggies of your choice or chips and pretzels.

Notes

• You can save the bean liquid and skip the rinsing part if you’d like. I noticed that adding bean liquid does make hummus a bit more creamy.