Black-Eyed Pea Hummus
Black Eye Pea Hummus + Buffalo Wings + Baby Back Ribs
Nathan Congleton / TODAY
print recipe
Rating:
3.3333333 (12 rated)
Prep time:
Yield:
1 quart

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. 

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

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.

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