- 12
- 15 mins
Ingredients
- 2-15 ounce cans Black-eyed Peas drained, reserve a few for garnish
- 2-3 cloves garlic minced
- 2 Tablespoons extra virgin olive oil plus more for drizzling
- 1 Tablespoon Tahini
- 2 Tablespoons apple cider vinegar
- 1/2 lemon juiced
- 1 teaspoon Cajun seasoning We love Tony Chachere
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper to taste, optional
Preparation
Step 1
Brown minced garlic in olive oil over medium heat about one minute to release flavor.
Process all ingredients in food processor for 2-3 minutes, or until desired smoothness is reached.
Garnish with whole peas, bright peppers, smoked paprika or chopped fresh herbs.
Serve with pita chips and/or fresh vegetables, cut up.
Tips for making the best black-eyed pea hummus:
◦You can add the garlic raw, but I think a short visit to a hot skillet of olive oil really brings out the flavor
◦don’t forget to save out a few whole peas if you want to use them for garnish
◦my taste testers preferred a good kick, but you can always leave out the cayenne if you have people who are sensitive to spice
◦make it at least a few hours ahead to give the flavors time to blend – a full day ahead is best
◦use a good quality olive oil – it makes all the difference
◦make it now, and then save the recipe for New Years