Black-Eyed Pea Hummus
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Appetizer, Snack
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 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)
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.