Neighbor’s Kitchen & Yard’s Black-Eyed Pea Hummus
No chickpeas needed for this Texas twist on hummus! This fan-favorite appetizer from Neighbor’s Kitchen & Yard in Bastrop is not your average bean dip, offering a unique alternative to the Mediterranean classic by using a southern staple, black-eyed peas. Plus, for a time-saving shortcut, you can use canned peas.
Ingredients
- ¾ pound dried black-eyed peas cooked (or use three 15-ounce cans, rinsed and drained), plus 2 Tablespoons of reserved bean liquid
- ¼ cup tahini
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon minced garlic
- ½ Tablespoon Kosher salt
- ¼ cup olive oil
- Diced tomatoes or parsley for garnish
- Chips or fresh veggies for serving
Instructions
- If using, cook the dried black-eyed peas according to package instructions, reserving 2 tablespoons of the liquid for later. Alternatively, rinse and drain the canned peas, reserving 2 tablespoons of the liquid from the can.
- In a food processor, combine all of the ingredients except for the olive oil. Process until smooth. Use a spatula to scrape down the sides. Then process again, ensuring everything is incorporated. While the food processor is running, slowly stream in the olive oil.
- Scrape into a small bowl and garnish with diced tomatoes or parsley.
- Serve with chips or fresh veggies for dipping. Enjoy!
Notes
Recipe courtesy of Neighbor’s Kitchen & Yard.
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