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Black-Eyed Pea Hummus

PREP TIME
10 mins
YIELDS
1 quart
RATE THIS RECIPE
(26)
Black Eye Pea Hummus + Buffalo Wings + Baby Back Ribs
Black Eye Pea Hummus + Buffalo Wings + Baby Back RibsNathan Congleton / TODAY
PREP TIME
10 mins
YIELDS
1 quart
RATE THIS RECIPE
(26)

Ingredients

  • 2 cups canned blacked-eyed peas, drained
  • 1/2 cup tahini paste
  • 1 cup water
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 2 tablespoons lemon juice
  • Smoked paprika, for garnish

Chef notes

I love this spin on classic hummus, which was a staple of any gathering back home where I grew up in upstate New York, including holidays, birthdays, anniversaries, weddings, parties and football games!

Technique tip: Use the best extra virgin olive oil you can find.

Swap option: You could use any white bean, such as cannellini, in place of the black-eyed peas. 

Preparation

1.

Combine the black-eyed peas, tahini, garlic, salt, cumin and lemon juice in a food processor and puree until smooth, adding water as needed to achieve a smooth consistency.

2.

With the food processor running, slowly drizzle in the olive oil and continue pureeing until a creamy consistency is reached.

3.

Transfer to a bowl and serve with your favorite vegetables, chips, bread or crackers.