Growing up in India, blacked-eyed peas were a staple in our house. My mom would often make curried black-eyed peas and serve them with rice. In my household now, we just cannot have enough hummus -- we snack on it with vegetables, on wraps, in sandwiches, you name it! -- so I was inspired to try making a black-eyed pea hummus with an Indian twist. The result, this recipe, has been a huge hit with my family and friends. Served with homemade pita chips, it makes an excellent snack or appetizer.
Preheat oven to 350 degrees F.
Cut pitas into 8 wedges.
Pour olive oil into a bowl and add seasoning.
Brush both sides of the pita with an olive oil mixture.
Arrange the pita on a baking sheet and bake for 12-15 minutes.
While the pita is baking, in a small pan, mix tahini and curry powder and cook over medium heat for 3-5 minutes.
Remove from heat and let the mixture come to room temperature.
In food processor, add garlic, cumin, lemon juice, salt, cilantro leaves, jalapeno, beans, curry powder mixture, and 4 ice cubes, then process until smooth. Add more ice cubes if needed to reach the desired consistency.
Spoon into a bowl and top with 2 tablespoons of olive oil, then garnish with zatar seasoning and cilantro leaves.
Serve with fresh-from-the-oven homemade pita chips.