Black-Eyed Pea Hummus
This Black-Eyed Pea Hummus is made in the same way as a traditional chickpea hummus, but the black-eyed peas create an even creamier texture that's delicious as a little protein snack. Serve it with pita crackers as an appetizer, or make it and serve with crunchy vegetables as a snack during your Plant-Based Whole30.
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 317 |
| Fat: | 25 g |
| Carbohydrates: | 17 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 167 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
by Reed Dunn
Serves: 4-6
Ingredients
- 15 oz15 oz15 oz Black Eyed Peas
- 3 Tbsp3 Tbsp3 Tbsp Tahini
- 3 Tbsp3 Tbsp3 Tbsp Lemon Juice
- 1 clove1 clove1 clove Garlic
- .5 tsp.5 tsp.5 tsp Kosher Salt
- 1 pinch1 pinch1 pinch Black Pepper
- 0.333 cup0.333 cup0.333 cup Olive Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Drain and rinse black-eyed peas.
- In a food processor, add black-eyed peas, tahini paste, lemon juice, garlic clove, salt and pepper.
- Secure lid and pulse multiple times until a paste is formed, stopping to scrape down sides as needed.
- Once combined, turn food processor on low and begin drizzling olive oil into the top of the machine until desired consistency is reached. Note: Your hummus should be smooth and creamy but still hold up if you run the back of a spoon through it.
- Taste and adjust salt, if needed. Serve with pita crackers or cut vegetables.
- Store leftovers in an air-tight container in the refrigerator for up to a week.
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One response to “Black-Eyed Pea Hummus”
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Congrats on 100 recipes Reed!!! This looks delish!