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Black-Eyed Pea Hummus
For many people, it’s a tradition to eat black-eyed peas for good luck as they usher in a new year. Whether you’re superstitious or not, my simple Black-Eyed Pea Hummus is worth trying if you don’t want to take any chances on having a rough year to come. In my family, we always ate a cold black-eyed pea salad of some sort and cooked cabbage – the green represents money and prosperity – on New Year’s Eve or New Year’s Day. This hummus alternative is made very similarly to the traditional style, but the black-eyed peas create an even creamier texture than the more common chickpea hummus.
Ingredients
Instructions
- Step 1
Drain and rinse black-eyed peas.
- Step 2
In a food processor, add black-eyed peas, tahini paste, lemon juice, garlic clove, salt and pepper.
- Step 3
Secure lid and pulse multiple times until a paste is formed, stopping to scrape down sides as needed.
- Step 4
Once combined, turn food processor on low and begin drizzling olive oil into the top of the machine until desired consistency is reached. Note: Your hummus should be smooth and creamy but still hold up if you run the back of a spoon through it.
- Step 5
Taste and adjust salt, if needed. Serve with pita crackers or cut vegetables.
- Step 6
Store leftovers in an air-tight container in the refrigerator for up to a week.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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