Black-eyed Pea Hummus

January 1, 2012 at 1:34 pm 8 comments

Happy New Year!

Chris and I had a laid-back evening watching a movie with takeout, a burrito for him/burrito bowl for her. For the past several years, I haven’t been one to stay out late on New Years Eve…it must be my mom’s advice that was instilled in me many years ago…”there are a lot of crazy people on the road and it is not safe”. We had a fun evening staying at home together and watching the ball drop in New York :)

My mom always served black eyed peas for the New Year. Though I am not superstitious about luck being associated with this one-eyed beans, it surely doesn’t hurt to have a healthy dish to jumpstart 2012. So on our way home yesterday, I made a specific stop at the store that carries bulk items in search of one ingredient — dried black-eyed peas. I was excited about my idea for a slow cooker stew and a large batch of homemade hummus but plans changed when I discovered everyone else wanted their black-eyed peas too…and they were sold out of the dried! Also, there were only two cans of cooked peas left so I had to opted for a quick version of hummus instead and I was not disappointed. With the other can I purchased, I am still thinking of what to make :)

I served this dip with these simple baked lentil chips and cut up veggies. You could also use this hummus as a spread for sandwiches, burgers, wraps or an accompaniments to grilled chicken, meat or roasted vegetables :)

Black-eyed Pea Hummus (adapted from my Creamiest Hummus Ever)

Ingredients

1 15 oz can of no-salt added black eyed peas, rinsed and drained (or 1 2/3 cups cooked)
2-3 Tbsp tahini
juice from 1 medium lemon, about 2-3 Tbsp or to taste (if you really want the lemon flavor, add a little lemon zest)
2 garlic cloves, minced (use 1 clove for less garlic flavor or 3 for more intense garlic flavor)
1/4 to 1/2 tsp sea salt or to taste
1/2 tsp ground cumin (freshly ground tastes even better!)
1/4 tsp of good quality ground paprika
couple shakes of cayenne pepper, optional
1- 2 Tbsp extra virgin olive oil
drizzle of water or vegetable broth to reach desired consistency OR for a bit more tang 1-3 Tbsp of greek yogurt (do not use yogurt for vegan or dairy free)

Optional:
Freshly ground pepper for garnish
Drizzle of olive oil for serving
Cooked black eyed peas for garnish

gluten free crackers, crudites or baked lentil chips for serving

Directions

1. To the bowl of a food processor, add beans, tahini, lemon juice, garlic, salt, cumin and paprika and process until well combined.
2. Add olive oil then add water/broth/yogurt, a little bit at a time, until you get the desired texture.
3. Taste for seasoning adjustments* you can always add more later so start small and add to taste. For serving, drizzle with oil olive and sprinkle with ground paprika and pepper and enjoy!

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Entry filed under: Gluten Free, Refined Sugar Free, Sides and Snacks, Vegan, Vegetarian. Tags: , , , , , , .

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8 Comments Add your own

  • 1. Cara  |  January 2, 2012 at 9:11 am

    Ohmygoodness, what a creative use of black-eyed peas, Nora!! I love this so much (not as much as I love you though).
    Your mom’s advice sounds exactly like my mom’s :) Happy New Year, friend!

    Reply
    • 2. naturalnoshing  |  January 3, 2012 at 8:55 am

      Aww thanks Cara – it’s always a compliment when YOU say something of mine is creative – you are the queen of creativity with all your goodies!
      Happy New Year to you too my dear! xo

      Reply
  • 3. Sonia The Healthy Foodie  |  January 3, 2012 at 7:49 pm

    Yum! This looks really good! I think next time I’m in the mood for hummus, I’ll give that one a try. Wonder if we could pull the baking soda trick on black eyed peas? Worth a try, I guess…

    Amazing pictures on this post, by the way! Well done, girlfriend! :)

    Reply
    • 4. naturalnoshing  |  January 4, 2012 at 3:49 pm

      I was hoping to use the baking soda trick on these but couldn’t when they were out of dried :( These beans are a little softer than chickpeas so maybe reduce the amount of baking soda by half? If you give it a try, I’d love to know how it turns out!

      Reply
  • 5. Stacey  |  January 8, 2012 at 3:56 pm

    I just made this, and it was really good. I am not very knowledgeable about hummus, or how it typicaly tastes, or the texture, but mine turned out great!! I didn’t have tahini, or really know what it was, so i improvised and took breadcrumbs and made a paste with buttermilk. I also used seasoned peas, i know it sounds like a wierd combo, but my family and i were pleasently surprised!! Even my 7 year old liked it, although he still doesn’t know it is black eyed peas!! :) Thank you for the recipe, it was a great guide to an experiment that was a success!! I am making homemade tortilla chips to go with them, and he are having it for the ALABAMA National championship game!! Roll Tide!!

    Reply
    • 6. naturalnoshing  |  January 9, 2012 at 11:27 am

      Wow Stacey, sounds like you made a little creation of your own! Very impressive and creative – I love improvisation in the kitchen, way to go :) Tahini is ground sesame seeds, so it’s a seed butter that can be found at a lot of grocery stores; it can come raw or roasted – the Jovya brand is popular :) hope this helps!
      Homemade tortilla chips – LOVE that! Best of luck in the game tonight!!! :)

      Reply
  • 7. Black-eyed Pea Hummus « Natural Noshing  |  January 22, 2012 at 5:00 am

    [...] January 1, 2012 at 1:34 pm 6 comments [...]

    Reply
  • 8. fabulousnaturalista  |  September 22, 2012 at 1:17 pm

    This looks wonderful. I have some dry hulled black eyed peas and I’m wondering if they will work in this recipe.

    Reply

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