A protein-rich creamy dip made with black-eyed peas blended with tahini, lemon, and garlic. Ideal for snacks or sandwiches.
# Components:
→ Legumes
01 - 2 cups cooked black-eyed peas, or 1 can (15 oz) drained and rinsed
→ Tahini Mixture
02 - 1/3 cup tahini
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons fresh lemon juice, approximately 1 lemon
05 - 1 clove garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2 to 4 tablespoons water, as needed for consistency
→ 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 the black-eyed peas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt.
02 - Blend until smooth, scraping down the sides of the processor bowl as needed to ensure even mixing.
03 - Add water one tablespoon at a time, blending after each addition, until the hummus reaches your desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice as needed.
05 - Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika or sumac and fresh parsley if desired.
06 - Serve with fresh vegetables, pita bread, or use as a sandwich spread.
