Black-Eyed Pea Hummus with Olive Oil

Yes, that's what the title says...Black-Eyed Pea Hummus with Olive Oil. That's right, no greens...no ham-hocks....no salted pork. This is that moment when you think beyond what you're accustomed to and bring a new taste to your tongue. I have so many favorite recipes and I can tell you, I'm not one who will get bored when it comes to eating healthy. New cooking techniques are like new adventures - leaving you feeling satisfied and rewarding at the same time. 

Let's talk a bit about our black-eyed peas. Did you know that black-eyed peas are actually a bean? Guess the peas sound better then "Black-eyed Beans" (Hmmmm...lol). According to www.livestrong.com, one of the main health benefits of black-eyed peas is their high fiber content. A half cup of dry black-eyed peas that are cooked have 5.6g of fiber, while a half cup of canned black-eyed peas contains 4g of fiber.  They are also high in potassium, are a good alternative source of protein, low-fat, low-calorie, and a good source of iron. For more benefits, click here. 

The below recipe is pretty quick and very easy to put together. By all means, try this, make the recipe and just tell your friends or family it's hummus. Once you see how they keep eating and wanting more, then tell them it's "Black-eyed Pea Hummus"...YES!!! Be sure to have your camera ready to snap and post their facial expressions. I love seeing the surprise expressions on faces.

Enjoy!!!

Photo courtesy: Angela Ledyard

Black-Eyed Pea Hummus with Olive Oil Makes about 3 cups hummus

Ingredients:

• 2 -15oz. cans - Black eyed peas, rinsed and drained (I prefer Eden Organic Brand)
• 2 tsp.minced garlic
• 4T to 6T - fresh-squeezed lemon juice (start with 4 then add to your desired taste)
• 1/2 to 1 tsp. salt
• 4T. olive oil (save 2T to use for drizzling on hummus later)
• 1/2 tsp. ground cumin
• 3T to 6T -  tahini (start with 3T then add more to your taste)
• 2T water (for thinning hummus as needed)
• Sprinkle of paprika for taste

Time to create:
Place a colander in the sink and drain the cans of black-eyed peas. Rinse them with cold water until there isn't any more foam. Let the peas sit for a couple minutes.

Place the peas, garlic, lemon juice, salt and olive oil into a food processor or blender. Puree the ingredient for 1 to 2 minutes. 

Add in the ground cumin and 3T of tahini. Puree until all combined.

Now, taste to see if you want to add more lemon juice and/or tahini. Keep adding small amounts until you reach your desired taste.

If the hummus seems too thick, add a some of the water and combine. 

Place the hummus onto a serving bowl, drizzle with olive oil, and sprinkle with paprika. Enjoy!!!

*Hummus can be stored for at least a week.