The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Black-Eyed Pea Hummus

Ingredients

1 (15.8-ounce) can black-eyed peas, rinsed and drained

2 garlic cloves, minced

3 tablespoons fresh lemon juice

¼ teaspoon kosher salt

¼ teaspoon ground cumin

2 tablespoons olive oil, divided

2 tablespoons tahini

Smoked paprika, for garnish

Toasted pita, to serve

Directions

  1. Process first five ingredients with 1 tablespoon of the oil in a food processor until smooth and blended.
  2. Add tahini and 1 tablespoon water, and process until blended, adding more water a teaspoon at a time until desired consistency.
  3. Spoon into small serving bowl and drizzle with remaining tablespoon olive oil. Garnish with paprika and serve with toasted pita.
Print Recipe