You can find this hummus in my fridge 24/7—it takes just five minutes to make. Once you’ve done it, you’ll forget about buying those pricey small containers at the store. Instead of chickpeas, I like subbing a classic Southern ingredient, black-eyed peas, which yields a hummus that is a bit darker in color and also nuttier in taste—both of which I find to be incredibly delicious.
For the health-conscious among your guests, you can serve this alongside some cut up carrots, celery, peppers, cucumbers, and tomatoes. It’s also nice to indulge with whole-grain crackers or some warmed toasted pita bread, sliced into triangles for dipping.
1 (15.8-oz.) can black-eyed peas, rinsed and drained
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon ground cumin
2 tablespoons extra virgin olive oil, divided
2 tablespoons tahini
Garnish: smoked paprika
How to Make It
Process first 5 ingredients and 1 Tbsp. oil in a food processor until smooth and blended. Add tahini and 1 Tbsp. water, and process until blended, adding more water, 1 tsp. at a time, until desired consistency. Spoon into a small serving bowl, and drizzle with remaining 1 Tbsp. olive oil.
Use your food processor to process this dip until it’s both smooth and creamy, or simply pulse the mixture a few times to produce more of a chunky, rustic result. You can also prepare this in the traditional way using a mortar and pestle.
Southern Living: A Southern Gentleman's Kitchen
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