Black-eyed Pea Hummus Recipe

Dips and Spreads

1. 1

   If using dried black-eyed peas, soak overnight and cook until tender; or use 2 cups cooked black-eyed peas. Rinse and drain well.

2. 2

   In a food processor, add cooked black-eyed peas, tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper. Pulse until a thick paste forms.

3. 3

   With the processor running, slowly stream in olive oil to emulsify and smooth the mixture. Scrape down sides as needed.

4. 4

   Add water, 1 tablespoon at a time, and blend until hummus is creamy and scoopable. Add more water if necessary to reach desired consistency.

5. 5

   Taste and adjust salt or lemon juice as needed.

6. 6

   Spoon into a serving bowl. Drizzle with a little olive oil, then sprinkle smoked paprika and chopped parsley for garnish.

7. 7

   Prepare the grilled pita: Brush pita with a touch of olive oil, grill briefly on a hot grill or skillet until charred and crisp. Cut into wedges for serving.

8. 8

   Serve the black-eyed pea hummus with warm grilled pita wedges. Optional: serve with fresh vegetables or crudités.