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.
