Black Eyed Pea Hummus: Prepare to ditch the chickpeas! This isn’t your average hummus; it’s a vibrant, flavorful twist on a classic dip that will have everyone reaching for more. Forget everything you thought you knew about hummus because this creamy, dreamy concoction is about to redefine your snacking game.
While traditional hummus boasts ancient Middle Eastern roots, this Black Eyed Pea Hummus pays homage to the American South. Black-eyed peas, a staple in Southern cuisine, are often associated with good luck and prosperity, especially when enjoyed on New Year’s Day. But why limit this lucky legume to just one day a year? We’re bringing its earthy, slightly sweet flavor to the forefront in this incredibly delicious and versatile dip.
People adore hummus for its smooth texture, healthy ingredients, and ease of preparation. This black-eyed pea version delivers all that and more! The black-eyed peas lend a unique depth of flavor that complements the traditional tahini, lemon juice, and garlic perfectly. It’s a delightful combination of familiar comfort and exciting new tastes. Whether you’re serving it with pita bread, crudités, or spreading it on a sandwich, this Black Eyed Pea Hummus is guaranteed to be a crowd-pleaser. Plus, it’s incredibly easy to make, requiring just a handful of ingredients and a few minutes in a food processor. Get ready to experience hummus like never before!
Ingredients:
- 1 tablespoon olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1/4 cup tahini
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons water, plus more as needed
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- Optional garnishes: chopped fresh cilantro, a drizzle of olive oil, a sprinkle of smoked paprika, toasted sesame seeds, chopped red onion
- For serving: pita bread, vegetables (carrots, celery, cucumber), crackers
Sautéing the Aromatics
Okay, let’s get started! The first step is to build a flavorful base for our hummus. This involves sautéing some aromatics to really bring out their best qualities. Trust me, this step makes a huge difference in the final flavor.
- Heat the olive oil: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly.
- Sauté the onion: Add the chopped yellow onion to the skillet and cook, stirring occasionally, until it becomes soft and translucent. This usually takes about 5-7 minutes. Don’t rush this step; we want the onion to be nice and sweet.
- Add the garlic and spices: Add the minced garlic, cumin, smoked paprika, and cayenne pepper (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The spices will release their aromas and infuse the oil, creating a wonderful base for our hummus.
- Remove from heat: Once the garlic and spices are fragrant, remove the skillet from the heat and set aside to cool slightly. This will prevent the hot mixture from affecting the texture of the hummus later on.
Blending the Hummus
Now comes the fun part blending everything together to create that smooth, creamy hummus texture we all love! Make sure you have a good food processor for this step; it’s essential for achieving the right consistency.
- Combine ingredients in food processor: In the bowl of a food processor, combine the rinsed and drained black-eyed peas, the sautéed onion and garlic mixture, tahini, lemon juice, water, salt, and black pepper.
- Process until smooth: Process the mixture until it is smooth and creamy, scraping down the sides of the bowl as needed. This may take a few minutes, so be patient. If the hummus is too thick, add more water, 1 tablespoon at a time, until you reach your desired consistency. I personally like my hummus to be super smooth and almost fluffy, so I usually add a little extra water.
- Taste and adjust seasoning: Taste the hummus and adjust the seasoning as needed. You may want to add more salt, pepper, lemon juice, or even a pinch more cayenne pepper for extra heat. Remember, you can always add more, but you can’t take it away!
- Continue processing: Continue processing for another minute or two to ensure everything is well combined and the hummus is as smooth as possible. The longer you process it, the smoother it will become.
Serving and Garnishing
The final step is to plate and garnish your black-eyed pea hummus. This is where you can really get creative and make it look as good as it tastes! Presentation is key, right?
- Transfer to a serving bowl: Transfer the hummus to a serving bowl.
- Drizzle with olive oil: Drizzle generously with olive oil. This adds a nice sheen and extra flavor.
- Garnish: Garnish with your choice of toppings. Some of my favorites include chopped fresh cilantro, a sprinkle of smoked paprika, toasted sesame seeds, and chopped red onion. Feel free to experiment with other toppings as well!
- Serve: Serve immediately with pita bread, vegetables (carrots, celery, cucumber), or crackers. You can also store the hummus in an airtight container in the refrigerator for up to 5 days. The flavors will actually meld together even more over time, making it even tastier!
Tips and Variations
Here are a few extra tips and variations to help you customize this recipe to your liking:
- Spice it up: If you like your hummus extra spicy, add more cayenne pepper or a pinch of red pepper flakes. You can also add a chopped jalapeño pepper to the skillet when sautéing the onion and garlic.
- Add roasted red peppers: For a smoky and sweet flavor, add a roasted red pepper to the food processor along with the other ingredients.
- Use different beans: While this recipe calls for black-eyed peas, you can also use other types of beans, such as chickpeas, cannellini beans, or even edamame. Just be sure to adjust the seasoning accordingly.
- Make it oil-free: To make this recipe oil-free, simply omit the olive oil and sauté the onion and garlic in a little bit of water or vegetable broth.
- Add herbs: Fresh herbs like parsley, dill, or mint can add a bright and refreshing flavor to the hummus. Add a handful of chopped herbs to the food processor along with the other ingredients.
- Roast the garlic: For a milder and sweeter garlic flavor, roast the garlic cloves before adding them to the food processor. Simply wrap the garlic cloves in foil with a drizzle of olive oil and roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until soft and fragrant.
- Make it ahead: This hummus can be made ahead of time and stored in the refrigerator for up to 5 days. This makes it a great option for meal prepping or entertaining.
- Freezing: While I prefer fresh hummus, you can freeze it. Place it in an airtight container, leaving some room at the top as it will expand. Thaw overnight in the refrigerator before serving. The texture might change slightly after freezing, so give it a good stir before serving.
Serving Suggestions
Black-eyed pea hummus is incredibly versatile and can be enjoyed in a variety of ways. Here are a few serving suggestions:
- As a dip: Serve with pita bread, vegetables (carrots, celery, cucumber, bell peppers), crackers, or tortilla chips.
- As a spread: Spread on sandwiches, wraps, or toast. It’s a great alternative to mayonnaise or other condiments.
- As a topping: Top salads, grain bowls, or roasted vegetables with a dollop of hummus.
- With eggs: Serve alongside scrambled eggs or an omelet for a healthy and flavorful breakfast.
- As part of a mezze platter: Include hummus as part of a mezze platter with other Mediterranean favorites like olives, feta cheese, stuffed grape leaves, and baba ghanoush.
Nutritional Benefits
Black-eyed peas are a nutritional powerhouse, packed with fiber, protein, and essential vitamins and minerals. This hummus is a healthy and delicious way to incorporate more of these legumes into your diet.
- High in fiber: Fiber helps to regulate digestion, lower cholesterol levels, and promote feelings of fullness.
- Good source of protein: Protein is essential for building and repairing tissues, as well as supporting a healthy immune system.
- Rich in vitamins and minerals: Black-eyed peas are a good source of folate, iron, potassium, and magnesium.
- Vegan and gluten-free: This recipe is naturally vegan and gluten-free, making it a great option for people with dietary restrictions.
- Lower in fat than traditional hummus: Because we’re using black-eyed peas, this hummus tends to be slightly lower in fat than traditional chickpea hummus, making it a slightly lighter option.
Troubleshooting
Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common issues you might encounter when making black-eyed pea hummus and how to fix them:
- Hummus is too thick: Add more water, 1 tablespoon at a time, until you reach your desired consistency.
- Hummus is too thin: Add more tahini, 1 teaspoon at a time
Conclusion:
So, there you have it! This Black Eyed Pea Hummus is truly a game-changer. It’s not just another dip; it’s a vibrant, flavorful, and healthy alternative to traditional hummus that will have everyone reaching for more. I’ve made countless batches, and each time, it disappears in minutes. The creamy texture, the subtle sweetness of the black-eyed peas, and that zesty kick of lemon it’s a symphony of flavors that dance on your palate. I promise, once you try it, you’ll be hooked!
But why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly easy to make. We’re talking about a handful of ingredients and a few minutes in a food processor. Plus, it’s packed with protein and fiber, making it a guilt-free indulgence. It’s perfect for a quick snack, a healthy lunch, or a crowd-pleasing appetizer. And let’s be honest, who doesn’t love a good hummus?
Serving Suggestions and Variations:
The possibilities are endless when it comes to serving this delicious Black Eyed Pea Hummus. Of course, it’s fantastic with pita bread, tortilla chips, or veggie sticks. But don’t stop there! Try spreading it on sandwiches or wraps for an extra layer of flavor and moisture. It’s also amazing as a topping for salads or grain bowls. I even like to dollop it on grilled chicken or fish for a healthy and flavorful sauce.
And if you’re feeling adventurous, why not experiment with some variations? For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño. If you prefer a smokier flavor, try using smoked paprika or adding a few drops of liquid smoke. You could also incorporate roasted red peppers, sun-dried tomatoes, or even a handful of fresh herbs like cilantro or parsley. Get creative and make it your own!
One of my favorite variations is to add a tablespoon of tahini for a richer, nuttier flavor. Another great option is to drizzle a little olive oil and sprinkle some za’atar on top before serving. And for a truly decadent treat, try topping it with crumbled feta cheese and a drizzle of honey. Trust me, it’s divine!
I’m so excited for you to try this recipe and experience the magic of Black Eyed Pea Hummus for yourself. It’s a simple, delicious, and healthy way to add some excitement to your meals and snacks. So, gather your ingredients, fire up your food processor, and get ready to be amazed!
Once you’ve made it, I’d love to hear about your experience. Did you try any variations? What did you serve it with? Share your photos and comments in the section below. I can’t wait to see what you create! Happy dipping!
Don’t forget to rate the recipe and share it with your friends and family. The more people who discover the joy of Black Eyed Pea Hummus, the better! Let’s spread the hummus love!
Black Eyed Pea Hummus: The Ultimate Guide to Making It
A flavorful and creamy twist on classic hummus, this recipe uses black-eyed peas for a unique and healthy dip. Sautéed aromatics and a touch of spice elevate this easy-to-make appetizer.
Ingredients
- 1 tablespoon olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1/4 cup tahini
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons water, plus more as needed
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- Optional garnishes: chopped fresh cilantro, a drizzle of olive oil, a sprinkle of smoked paprika, toasted sesame seeds, chopped red onion
- For serving: pita bread, vegetables (carrots, celery, cucumber), crackers
Instructions
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until soft and translucent (5-7 minutes). Add the minced garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant. Remove from heat and let cool slightly.
- Blend the Hummus: In the bowl of a food processor, combine the rinsed and drained black-eyed peas, the sautéed onion and garlic mixture, tahini, lemon juice, water, salt, and black pepper.
- Process until smooth and creamy, scraping down the sides of the bowl as needed. If the hummus is too thick, add more water, 1 tablespoon at a time, until you reach your desired consistency.
- Taste and adjust the seasoning as needed. Add more salt, pepper, lemon juice, or cayenne pepper to taste.
- Continue processing for another minute or two to ensure everything is well combined and the hummus is as smooth as possible.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle generously with olive oil. Garnish with your choice of toppings, such as chopped fresh cilantro, a sprinkle of smoked paprika, toasted sesame seeds, and chopped red onion.
- Serve immediately with pita bread, vegetables (carrots, celery, cucumber), or crackers. Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Spice it up: Add more cayenne pepper or a pinch of red pepper flakes for extra spice.
- Add roasted red peppers: For a smoky and sweet flavor, add a roasted red pepper to the food processor along with the other ingredients.
- Use different beans: While this recipe calls for black-eyed peas, you can also use other types of beans, such as chickpeas, cannellini beans, or even edamame. Just be sure to adjust the seasoning accordingly.
- Make it oil-free: To make this recipe oil-free, simply omit the olive oil and sauté the onion and garlic in a little bit of water or vegetable broth.
- Add herbs: Fresh herbs like parsley, dill, or mint can add a bright and refreshing flavor to the hummus. Add a handful of chopped herbs to the food processor along with the other ingredients.
- Roast the garlic: For a milder and sweeter garlic flavor, roast the garlic cloves before adding them to the food processor. Simply wrap the garlic cloves in foil with a drizzle of olive oil and roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until soft and fragrant.
- Make it ahead: This hummus can be made ahead of time and stored in the refrigerator for up to 5 days. This makes it a great option for meal prepping or entertaining.
- Freezing: While I prefer fresh hummus, you can freeze it. Place it in an airtight container, leaving some room at the top as it will expand. Thaw overnight in the refrigerator before serving. The texture might change slightly after freezing, so give it a good stir before serving.
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