Blogs

Quick links
Turn on suggestions Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Showing results for 
Search instead for 
Do you mean 
Albany_Irvin

Black-Eyed Pea Garlic Hummus with Olive Oil

by on ‎01-01-2015 04:20 PM


Black-Eyed Pea Garlic Hummus with Olive Oil



I absolutely love hummus – a great savory yet health conscious dish.  I used black-eyed peas for good luck in the new year – a southern tradition in my house.  Love that the Vitamix replaces 13 appliances on my counter-tops!


 


Ingredients:



2 cans (15 oz ea) black eyed peas, rinsed and drained



6 tsp. garlic puree or minced garlic


6 T fresh-squeezed lemon juice


1 tsp. salt


2 T olive oil


1/2 tsp. ground cumin


6 T tahini to taste


3T water to thin hummus as needed


2-3 T olive oil, for drizzling on hummus


Garnish with Paprika


Fresh veggies or pita bread for serving



Instructions:


Pour canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears. 



Let black-eyed peas drain for a minute or two, then put them into the Vitamix with the garlic, lemon juice, salt and olive oil and process on low until black-eyed peas are pureed, about 1 minute. 




Next add the ground cumin and 3 T of tahini and process until it's combined.



If the hummus seems too thick, add a few tablespoons of water and process. 



Put hummus into serving bowl, drizzle with olive oil, and sprinkle with paprika.  Serve with fresh veggies or whole wheat pita bread. Makes about 3 cups hummus.


 


Hummus will keep in the fridge for at least a week.  I also put some in ice cube trays and freeze for use later on salads or in lunches.


0 Hearts