Black Eyed Pea Hummus Recipes
BLACK-EYED PEA HUMMUS
This is a delicious variation of hummus that we enjoy on top of multi-grain tortilla chips. Served with a variety of vegetables or other crackers would work as well. This recipe is adapted from My Recipes.
Provided by Bev I Am
Categories Spreads
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a food processor combine all ingredients and process until smooth. Scape down sides, if necessary, and process again.
- Transfer to serving bowl and garnish with snipped green onion tops. Serve with your favorite choice of crackers, tortilla chips and/or vegetables.
Nutrition Facts : Calories 338.2, Fat 12.6, SaturatedFat 1.9, Sodium 1102, Carbohydrate 43.9, Fiber 10.8, Sugar 0.9, Protein 16.4
JALAPENO BLACK-EYED PEA HUMMUS
A fun twist on classic hummus, with lucky black-eyed-peas in place of the chickpeas. Spicy jalapenos add the perfect touch of heat!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 9
Steps:
- Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
- Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
- Keeps refrigerated in an airtight container for 3-4 days.
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