Very tasty and healthy. All my family loved it. Will definitely made it again and use it for special occasions.
Black-Eyed Pea Hummus
Photo: Becky Luigart-Stayner
Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.
Yield: 3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 121
- Calories from fat: 15%
- Fat: 2g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.9g
- Protein: 4.7g
- Carbohydrate: 21.2g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 263mg
- Calcium: 45mg
Ingredients
- 3 garlic cloves, peeled
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/3 cup tahini (sesame-seed paste)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 (15.8-ounce) cans black-eyed peas, drained
- 14 (6-inch) pitas, quartered
- Fresh chives (optional)
Preparation
- Drop garlic through chute of food processor with processor on; process 3 seconds or until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives, if desired.
Black-Eyed Pea Hummus Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, Southern, Middle Eastern
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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