Black-Eyed Pea Hummus

Black-Eyed Pea Hummus
Photo by Becky Luigart-Stayner


  • 2 (15.8-ounce) cans black-eyed peas, drained
  • 14 (6-inch) pitas, quartered
  • ½ cup fresh lemon juice (about 2 lemons)
  • 1/3 cup tahini (sesame-seed paste)
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • 3 garlic cloves, peeled
  • + 2 more ingredients
    • Fresh chives (optional)
    • ½ teaspoon paprika

Drop garlic through chute of food processor with processor on; process 3 seconds or until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives, if desired.

View full recipe at My Recipes


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