Black-Eyed Pea Hummus
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.
Ingredients
- 1/3 cup tahini
- 1 teaspoon curry powder
- 3 cloves garlic, (peeled)
- 1 teaspoon roasted cumin seeds
- 1/4 cup lemon juice
- 1 tablespoon salt
- 1 tablespoon cilantro leaves, (roughly chopped)
- 1 seeded jalapeno, (chopped)
- 1 1/2 cans black-eyed peas, (cooked)
- 1/2 can cannellini beans, (cooked)
- 5-7 ice cubes
- 2 tablespoons olive oil
- 6 6-inch whole wheat pitas
- 1 tablespoon zatar seasoning
Instructions
- 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.