Hummus did not originate in the South, but using black-eyed peas instead of chickpeas transforms it into a delicious dish any Southerner would be proud to serve!
2cupscooked black-eyed peas rinsed and drainedmay use canned black-eyed peas
3tablespoonfresh lemon juice
2clovesgarlicminced, can substitute 1 teaspoon garlic powder
ΒΌteaspoonkosher salt
β teaspoonground cumin
2tablespoonextra virgin olive oildivided
2tablespoontahinisesame seed paste
β teaspoonsmoked paprikafor garnish
Instructions
Process drained cooked or canned peas, minced garlic, salt, 1 tablespoon olive oil, 1 tablespoon water, ground cumin and lemon juice in a food processor fitted with a steel blade or blender until smooth.
Add tahini and 1 tablespoon water and process until the mixture is smooth and the consistency you desire. You may need to add additional water, 1 tablespoon at a time to thin it down.
Spoon the hummus into a small bowl, garnish with the remaining 1 tablespoon olive oil and sprinkle with paprika.
Serve with pita chips, cut-up veggies, crackers, or toasted pita bread triangles