I love to serve it with cucumber slices, celery, pepper slices, and carrot sticks, or Southern Cheese Crackers, and it’s great as a spread for sandwiches and wraps. The black-eyed peas replace the traditional chickpeas, giving the hummus a slightly darker color and fantastic nutty flavor.
- Yield: 1 ½ cups
- ¼ cup fresh lemon juice
- ¼ cup tahini
- 3 tablespoons olive oil
- 1¼ cups black-eyed peas, well-cooked and drained
- 1 small garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- In a blender or food processor, combine the lemon juice, tahini, and 2 tablespoons of the olive oil. Blend until smooth. Scrape down the sides of the container and add 1 cup of the black-eyed peas, the garlic, cumin, and salt. Blend until smooth, about 1 minute. Scrape down the sides and blend again for another minute. Add the remaining black-eyed peas and blend for about 20 seconds, or until the hummus has reached the creaminess you prefer. Transfer to a serving bowl and drizzle with the remaining olive oil.
- The hummus will keep in an airtight container in the refrigerator for 1 week.