Books Bygone

Tuesday, February 12, 2013

Recipe: Blackeyed Pea Hummus

We substituted chick peas... .


Southern goes Middle Eastern

BLACK EYED PEA HUMMUS

2 cups

1 15 oz can black-eyed peas, drained and rinsed
2 Tbsp tahini
2 Tbsp olive oil
¼ C lemon juice
2 garlic cloves, minced
½ tsp salt
¼ tsp cumin
½ tsp black pepper
1/8 tsp red pepper
3 Tbsp water
Additional olive oil, for topping (if desired)
Parsley, chopped fine (for tipping, if desired)

Process first 9 ingredients in a food processor until blended, stopping occasionally to scrape mixture down from sides. Gradually ad up to 3 Tbsp water until mixture is desired consistency. Cover and chill 1 hour. Drizzle olive oil over top and sprinkle with chopped parsley, if desired. Serve with Pita bread or crackers.

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