Now that the heavy-hitting holidays are officially over, it’s nice to lighten things up a bit. This recipe gives consideration to the New Year’s tradition that originated in the south, of eating black-eyed peas for prosperity in the New Year. But this offers more versatility. Enjoy this hummus on a sandwich, a top a cracker as an hors d’oeuvre, or even as a dip with raw vegetables, in the event you have already decided to take on a post-New Year’s detox or weight-loss program. I enjoyed it on some leftover sourdough bread crostini along side a baby green salad.
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3 + 1 cups cooked and drained black-eyed peas
1/4 cup fresh squeezed lemon juice
1/4 cup tahini
3 cloves garlic
1 tsp garam masala
1 tsp. curry powder
1 tsp. sea salt
4 sprigs cilantro
Combine 3 cups of the black-eyed peas, along with the lemon juice, tahini, garlic, garam masala, curry powder, and sea salt in the bowl of a Cuisinart. Pulse the ingredients into a fairly smooth mixture that resembles the texture of chunky peanut butter. Add the additional cup of black-eyed peas and cilantro, and pulse just to break up the cilantro and additional peas. This basically provides a little more texture to the hummus. I like being able to see a few pieces of the black-eyed peas, but you can make it as smooth or as course as you’d like.
Enjoy immediately or store for later in the refrigerator.
Photographed Serving Suggestion: Spread hummus on top of your favorite crostini along with a mixed green salad. Salad photographed is simply tossed with fresh lemon, olive oil, and sea salt.
If you’re considering a New Year detox, cleanse, or weight loss program, this black eyed pea hummus makes a great dip with raw vegetables, gluten-free whole food crackers, or as a topping on grilled or steamed vegetables.
Check out more hummus-themed recipes here!
Use this recipe in our FREE healthy meal planner!
| Prep Time | 10 minutes |
| Servings |
servings
|
- 4 cups black-eyed peas cooked and drained, separate 1 cup from 3 cups
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup tahini
- 3 cloves garlic
- 1 tsp garam masala
- 1 tsp. curry powder
- 1 tsp. sea salt
- 4 sprigs Cilantro
Ingredients
|
- Combine 3 cups of the black-eyed peas, along with the lemon juice, tahini, garlic, garam masala, curry powder, and sea salt in the bowl of a Cuisinart or other food processor.
- Pulse the ingredients into a fairly smooth mixture that resembles the texture of chunky peanut butter.
- Add the additional cup of black-eyed peas and cilantro, and pulse just to break up the cilantro and additional peas. This basically provides a little more texture to the hummus. I like being able to see a few pieces of the black-eyed peas, but you can make it as smooth or as course as you’d like.
- Enjoy immediately or store for later in the refrigerator.
Photographed Serving Suggestion: Spread hummus on top of your favorite crostini along with a mixed green salad. Salad photographed is simply tossed with fresh lemon, olive oil, and sea salt.