Black-Eyed Pea Hummus
Yield 2 1/2 cups
This creamy bean-based Mediterranean dip is the perfect gluten-free appetizer, rich in protein and fiber. It's especially nutritious when served with antioxidant-rich veggies, like cucumbers, peppers and celery. Replacing garbanzo beans with black-eyed peas adds Southern flair, as well as potassium, folate, and zinc. Store it in the refrigerator for up to 10 days.
The Game Plan
- Puree black-eyed peas, lemon zest and juice, garlic, turmeric, smoked paprika and salt in a food processor fitted with the knife blade or in a blender.
- Add water and olive oil and puree until creamy. Add additional water if needed for consistency. Taste and adjust seasoning.
- Drizzle with additional olive oil before serving.