Black-Eyed Pea Hummus with Olive Oil and Sumac
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
2 15 oz. cans black eyed peas, rinsed and drained
2 tsp. garlic minced garlic
6 T fresh-squeezed lemon juice
1/2 – 1 tsp. salt
2 T olive oil
1/2 tsp. ground cumin
3 T tahini sauce , or more
water to thin hummus as needed
powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this
Directions
Dump the 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 food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute. Add the ground cumin and 3 T of tahini and process until it’s combined. Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.  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 Ground Sumac or a smaller amount of paprika if you don't have Sumac. Serve with low-carb pita bread. or veggie dippers. Hummus will keep in the fridge for at least a week.