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?