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Smoky Black-Eyed Pea Hummus

Photo: Hector Manuel Sanchez, Prop Styling: Mary Clayton Carl; Food Styling: Katelyn Hardwick


Serves 8


  • 2 garlic cloves
  • 2 (16-oz.) cans black-eyed peas, drained and rinsed
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon smoked paprika
  • Pita chips
  • Lemon zest (optional)

How to Make It

  1. Process garlic cloves in a food processor until finely chopped. Add black-eyed peas, 6 Tbsp. olive oil, tahini, lemon juice, 1 tsp. paprika, salt, and pepper. Process until smooth. Spoon into a bowl; top with 2 Tbsp. olive oil and 1/4 tsp. paprika. Serve with pita chips. Top with lemon zest, if desired.

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