Hummus has become my go-to food when vegan options are few and far between. Even in the middle of nowhere you can usually find hummus in the grocery store or at a Mediterranean restaurant. For day 3 of the Week of Appetizers I’m bringing you a recipe for a non-traditional hummus using black eyed peas instead of chickpeas.
One of my favorite meals growing up was fried okra, mashed potatoes and black eyes peas. My grandma was from the south and cooked a lot but her meals were so full of fat and grease that even the thought of eating them now makes me a bit queasy. But, I do like to recreate some of those dishes in a healthier vegan way (my fried okra is pretty amazing) and black eyed peas will always be found along side them.
Black eyed peas will forever hold a special place in my heart, so when I was at a party last month and a lovely woman I was talking to said she liked to make black eyed pea hummus I about died. That sounded like the most wonderful idea ever and I was kicking myself for not thinking of it on my own! I was determined to make it though.
The nice thing about hummus is it is incredibly versatile, depending on what spices you add to it you can have spicy, savory, sweet, etc. I wanted to honor the black eyed peas by blending them with some black pepper, chili powder and garlic to enhance their natural flavor.
Garnish with paprika and olive oil or srirachi and serve up with some fresh veggies, sweet potato chips, giardiniera or anything else you like to dip in hummus.
Black Eyed Pea Hummus
By December 11, 2013Published:
- Yield: 2 CUPS
Hummus has become my go-to food when vegan options are few and far between. Even in the middle of nowhere you can usually find hummus …
- 15 OZ CAN Black Eyed Peas Drained & Rinsed
- 1/4 CUP Lemon Juice
- 1/4 CUP Tahini
- 2 CLOVES Garlic Crushed
- 2 TBSP Olive Oil
- 1/2 TSP Himalayan Sea Salt
- 1/4 TSP Fresh Ground Pepper
- 1/4 TSP Chili Powder
- Process all ingredients in a food processor until creamy.