Creamy tahini-based spread with black-eyed peas, fresh lemon, and garlic. Ideal for dipping or spreading.
# What you need:
→ Legumes
01 - 2 cups cooked black-eyed peas or 1 can (15 oz), drained and rinsed
→ Tahini Mixture
02 - 1/3 cup tahini
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons fresh lemon juice, approximately 1 lemon
05 - 1 clove garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2 to 4 tablespoons water, as needed for consistency
→ Garnish
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon smoked paprika or sumac
11 - 2 tablespoons chopped fresh parsley
# How to make it:
01 - In a food processor, combine the black-eyed peas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt.
02 - Blend until completely smooth, scraping down the sides of the processor as needed to ensure even processing.
03 - Add water one tablespoon at a time while blending until the hummus reaches your desired creamy consistency.
04 - Taste the hummus and adjust seasoning with additional salt or fresh lemon juice as needed.
05 - Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika or sumac and fresh parsley if desired.
06 - Serve with fresh vegetables, pita bread, gluten-free crackers, or use as a sandwich spread.
