Jalapeno Black-Eyed Pea Hummus
A bright, spicy hummus-style dip made with black-eyed peas, jalapeño, tahini, lemon, and cilantro.
Servings: 4 servings
Ingredients
- 1 15-ounce can black-eyed peas drained, reserve the liquid; optionally reserve 1 tbsp black-eyed peas for garnish
- 1/3 cup tahini
- 1-2 fresh jalapeños seeded and roughly diced, more or less to taste
- 3 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1/2 teaspoon salt plus more to taste; kosher salt preferred
- 2-1/4 tablespoons fresh cilantro about 2 tablespoons to 1/4 cup, to taste
- 1/2 teaspoon ground cumin
- optional garnishes fresh cilantro, sliced jalapeños, reserved black-eyed peas, drizzle of olive oil
Instructions
- Drain the can of black-eyed peas, reserving the liquid; set aside a tablespoon of peas if you want to use them as garnish.
- Add the drained black-eyed peas, 1/3 cup tahini, 1 to 2 seeded and diced jalapeños (start with less), 3 tablespoons lemon juice, 2 minced garlic cloves, 1/2 teaspoon salt, cilantro, and 1/2 teaspoon cumin to a food processor or high-powered blender.
- Puree until smooth, pausing to scrape down the bowl; add a few tablespoons of the reserved pea liquid as needed to keep the mixture moving and reach your desired consistency.
- Taste and adjust seasoning, adding more jalapeño, cilantro, or salt if desired.
- Spoon the hummus into a serving bowl, smooth the top, and scatter optional garnishes such as reserved peas, sliced jalapeños, cilantro, and a drizzle of olive oil.
- Serve with pita, pita chips, or vegetables for dipping.
Equipment
- food processor or high-powered blender
- Measuring spoons
- measuring cups
- Spatula
- Can opener
- Serving Bowl
Notes
- Adjust jalapeño amount to control heat.
- Reserve pea liquid to thin as needed while blending.
- Save a tablespoon of peas for garnish if desired.
- Taste and add salt gradually.