My husband is a fan of hummus. I am too, just not to the extent that he is. I appreciate a good hummus, but I don’t crave it. Since we’ve been married I picked up a classic hummus recipe from the kitchen bible, How to Cook Everything. If you want a classic, this is it. I’ve had hummus snobs beg me for this recipe.
A few months ago we were out and ordered an appetizer which came with a black eyed pea hummus. When I saw it on the menu I was intrigued, but after tasting it, I was hooked. Instantly I knew I needed to learn to make it. Upon arriving home (we were out of town) the first thing I made was a black eyed pea hummus. This is a very easy rift off the classic recipe.
Black Eyed Pea Hummus
1 can black eyed peas, drained but juices reserved
2-3 tablespoons tahini
2-3 tablespoons olive oil
juice of 1 lemon
2 garlic cloves, minced
dash of cayenne
In your food process add black eyed peas, tahini, garlic, olive oil, and spices to your liking. Blend. Add a little water to your reserved juices. As the mixture blends, pour in a little juice/water to thin to your desired consistence. Garnish with a swirl of olive oil and a dash of paprika and/or cumin. Serve with pita chips.