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Black-Eyed Pea Hummus

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Yield 2 1/2 cups
Black-Eyed Pea Hummus


  • 2 cups cooked black-eyed peas (frozen, canned and rinsed, or dried and cooked)
  • 1/4 cup tahini or sunflower seed butter
  • Zest of 1 lemon
  • 2 Tbsp fresh-squeezed lemon juice
  • 2-3 garlic cloves or 1 shallot
  • 1/2 tsp turmeric
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt or to taste
  • 2 Tbsp water, more if needed
  • 1 Tbsp olive oil, more to drizzle on top
  • 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.


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