Tuesday, August 20, 2013

Snack Week Recipe: Black-eyed Pea Hummus

Snack week continues with black-eyed pea hummus! 

I have yet to meet a hummus that I do not like. I usually eat chickpea based hummus, but black-eye based is a delicious departure from the norm. 

Grab the vegetable chips we made yesterday and get cookin'.

1 can black-eyed peas, rinsed and drained 
1 head roasted garlic*
1 tbsp lemon juice
1/2 tsp paprika
1 tbsp cajun seasoning 1 tsp
1/2 cup tahini 1/3 cup
8 tbsp extra virgin olive oil
dash of sea salt
  • Place black-eyed peas, roasted garlic, lemon juice, paprika and cajun seasoning in food processor. Process until pureed. 
  • Add tahini, olive oil and sea salt. Pulse until well combined.
  • Garnish with fresh chives, cilantro, a few drips of evoo and a sprinkle of paprika. Serve with baked pita chips or vegetables.

*Don't want to wait for roasted garlic? Cut the top off the head, place it in a microwave-safe dish and drizzle it with evoo. Add a little water around the garlic (about 1/4 as high as garlic) and cover the dish. Microwave for a few minutes at a time, checking to see if the garlic has softened up.

P.S. The owner of my favorite produce market/Asian grocery store questioned my use of black-eyed peas on a recent tahini trip. What's your verdict? Yea or nay? 


  1. What kind of food processor do you have? And would you recommend it. Mine does not enjoy pulsing thick foods, so I'm in the market for a new one.

    1. I have a Black & Decker (this one: http://www.blackanddeckerappliances.com/products/food-preparation/food-processors/8-cup-food-processor-fp1700b.aspx). It's not in the running for fanciest processor on the block by any means, but I use it a lot and it never lets me down.