Save Experience a soulful twist on a Mediterranean classic with this creamy Black-Eyed Pea Hummus. This protein-rich spread replaces traditional chickpeas with silky black-eyed peas, creating a unique, earthy base that blends perfectly with nutty tahini, fresh lemon, and a hint of garlic.
Save Whether you are preparing a healthy afternoon snack or looking for a sophisticated appetizer to impress your guests, this hummus is an excellent choice. Its smooth texture and vibrant garnish of fresh parsley and smoked paprika make it as beautiful as it is delicious.
Ingredients
- Legumes: 2 cups cooked black-eyed peas (or 1 can, drained and rinsed).
- Tahini Mixture: 1/3 cup tahini, 2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice (about 1 lemon), 1 clove garlic (minced), 1/2 tsp ground cumin, 1/2 tsp salt, and 2–4 tbsp water (as needed for consistency).
- Garnish (optional): 1 tbsp olive oil, 1/2 tsp smoked paprika or sumac, and 2 tbsp chopped fresh parsley.
Instructions
- Step 1
- In a food processor, combine the black-eyed peas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
- Step 2
- Blend the mixture until smooth, using a spatula to scrape down the sides of the processor as needed.
- Step 3
- Add water, one tablespoon at a time, and continue blending until the hummus reaches your desired creamy consistency.
- Step 4
- Taste and adjust the seasoning with additional salt or lemon juice if necessary.
- Step 5
- Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika or sumac and fresh parsley.
- Step 6
- Serve immediately with fresh vegetables, pita bread, or use it as a nutritious sandwich spread.
Zusatztipps für die Zubereitung
To achieve the smoothest texture, ensure your food processor is powerful enough and use a spatula to regularly push the ingredients back toward the blades. If you are cooking your own peas, allow them to cool completely before blending for the best consistency.
Varianten und Anpassungen
For a deeper, smoky flavor profile, blend half a teaspoon of smoked paprika directly into the hummus mixture. You can also experiment with citrus by substituting the lemon juice for fresh lime juice to give the dip a bright, zesty twist.
Serviervorschläge
This versatile dip is traditionally served with warm pita bread or fresh vegetable sticks like carrots and cucumbers. For a gluten-free option, pair the hummus with gluten-free crackers. It also functions beautifully as a protein-rich base for vegetable wraps or sandwiches.
Save With only 145 calories per serving, this Black-Eyed Pea Hummus is a guilt-free addition to your snack rotation. Its combination of healthy fats and plant-based protein ensures you stay satisfied throughout the day while enjoying a burst of Middle Eastern-inspired flavor.
Kitchen Guide
- → Can I use dried black-eyed peas instead of canned?
Absolutely. Cook one cup of dried peas until tender, then drain well before blending. Freshly cooked peas often yield an even creamier texture than canned varieties.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to four days. The flavors often develop and improve after a day. Stir before serving and add a splash of water if it thickens.
- → Is this gluten-free?
Yes, all ingredients naturally contain no gluten. Just ensure any accompaniments like crackers or bread are certified gluten-free if needed.
- → Can I freeze this hummus?
Freezing works well for up to three months. Thaw overnight in the refrigerator, then stir well and add a little fresh lemon juice or water to restore creaminess.
- → What makes this different from traditional hummus?
Black-eyed peas bring a slightly earthier, creamier profile compared to chickpeas, with more protein per serving. The texture becomes exceptionally smooth when blended, and the mild flavor allows tahini and spices to shine.
- → What can I serve with this?
Fresh vegetable sticks, warm pita triangles, tortilla chips, or crackers work perfectly. Use as a sandwich spread, wrap filling, or topping for roasted vegetables and grain bowls.