It's no secret that I LOVE black-eyed peas. On this blog, I've posted several recipes for black-eyed peas, from slow-cooker black-eyed peas with smoked sausage to Mom's Texas caviar. I almost always have cans of black-eyed peas in the kitchen at any given time, and, with everything I'm making for the Super Bowl, I figured it'd be nice to have a healthier (as well as vegetarian/vegan!) option on the table.
Technically, hummus isn't hummus unless it's made of chickpeas, and here I am using black-eyed peas. So, this version gets the infamous "quotation marks".
To me, this "hummus" is like a great combination of Mediterranean food and good ol' Southern cooking. All of the basic ingredients are the same, using garlic, tahini & lemon juice; the only difference is the use of canned black-eyed peas instead of chickpeas. I used my Ninja instead of my food processor, which made this recipe easy for me to whip up in under 5 minutes.
Technically, hummus isn't hummus unless it's made of chickpeas, and here I am using black-eyed peas. So, this version gets the infamous "quotation marks".
To me, this "hummus" is like a great combination of Mediterranean food and good ol' Southern cooking. All of the basic ingredients are the same, using garlic, tahini & lemon juice; the only difference is the use of canned black-eyed peas instead of chickpeas. I used my Ninja instead of my food processor, which made this recipe easy for me to whip up in under 5 minutes.
Black-Eyed Pea "Hummus"
adapted from Cooking Light
Ingredients:
3 cloves garlic, peeled
1/2 cup fresh lemon juice
1/3 cup tahini
1 tsp cumin
1/2 tsp salt
1/2 tsp paprika
2 cans black-eyed peas, drained
Process garlic in a food processor until minced (about 5 seconds). Add the lemon juice, tahini, cumin, salt, paprika and peas - process until smooth, scraping down the sides of the bowl as needed.
Serve with pita wedges. Keep any leftovers chilled in the refrigerator.
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