A Marvelous And Crowd Pleasing Smoky Black Eyed Pea Hummus Dip

Prep Time15

Total Time15

Servings: servings

Calories: 161kcal

Cost: $0.33 per serving

Ingredients

4 large cloves garlic
2 16 ounce cans black eye peas drained and rinsed
8 tablespoons olive oil divided; I am using Thea Greek olive oil exclusively
3 to 5 tablespoons tahini
2 tablespoons lemon juice fresh
lemon zest from 1 lemon
1 teaspoon smoked paprika additional to taste and garnish
1 teaspoon Kosher salt
¼ teaspoon cayenne pepper additional to taste
pita chips, toasted baguette rounds, or crudités for serving

optional

drizzle of a strong flavored olive oil such as basil or truffle

Instructions

Roughly chop the garlic cloves. To a small bowl, add 2tablespoons of the olive oil and 1 teaspoon of the chopped garlic. Set aside.
Reserve ¼ cup of the drained and rinsed black eyed peas andset aside.
To a food processor, add the remaining black-eyes peas (see**notes if cooking peas from a dried state), the remaining 6 tablespoons ofolive oil, tahini, fresh lemon juice, smoked paprika, kosher salt, and thecayenne pepper. Process until very smooth.
Spoon into a pretty serving bowl. Use the back side of ateaspoon to create a swirly well on the surface of the hummus. Drizzle with thereserved garlic-infused olive oil and dust with additional smoked paprika. Scatterreserved peas and the zest of 1 lemon atop.
Serve with pita chips, lightly toasted baguette rounds, orcrudites.

Notes

If cooking peas from a dried state, follow this method:

16 ounce bag dried black-eyed peas, drained and rinsed

4 cups ham stock (chicken stock may be substituted)

2 cups water

1/2 teaspoon each Kosher salt, garlic powder, and black pepper

Place all ingredients except salt into a slow cooker. Cook on LOW for 5 to 6 hours, or on HIGH for 3 to 3 1/2 hours. Taste for doneness. Beans should not be tough to chew. Taste and salt as necessary. Drain and allow to cool before proceeding with the recipe above.

Nutrition