Prep Time:
10
Cook Time:
Total Time:
10
This creamy Black-Eyed Pea Hummus is a fun High Plains twist on classic hummus, blending cooked black-eyed peas with tahini, lemon, garlic, cumin, smoked paprika, and olive oil. Serve it with vegetables, crackers, or pita for an easy snack or appetizer.
Ingredients:
1½ cups cooked High Plains Black-Eyed Peas
1 garlic clove
4 tablespoons tahini
1 teaspoon ground cumin
½ teaspoon smoked paprika, plus more for topping
¼ teaspoon salt, plus more to taste
1 tablespoon olive oil, plus more for topping
3 tablespoons fresh lemon juice
1–4 tablespoons bean cooking liquid or water, as needed
Serving suggestions: vegetables, crackers, or pita
How-To:
Drain cooked black-eyed peas, reserving some bean cooking liquid.
Add black-eyed peas, garlic, tahini, cumin, smoked paprika, salt, olive oil, and lemon juice to a food processor or blender.
Blend until smooth, scraping down the sides as needed.
Add bean cooking liquid or water, 1 tablespoon at a time, until the hummus reaches your preferred consistency.
Taste and adjust seasoning with more salt, lemon juice, or smoked paprika as needed.
Spoon into a bowl and top with a drizzle of olive oil and a sprinkle of smoked paprika, if desired.
Serve with vegetables, crackers, or pita.
