Black-Eyed Pea Hummus

Festive black-eyed pea hummus, just in time to welcome in the New Year with a healthy dose of good luck! (vegan, gluten-free, dairy-free)

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 187

Author Kim

Ingredients

15 ounce black-eyed peas rinsed & drained*
3 tablespoons tahini**
2 cloves garlic
1/2 lemon juiced
2 teaspoons apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2-1 teaspoon sea salt
2 tablespoons olive oil + 1 tablespoon more for drizzling over the top
1/2-1 cup parsley + more for garnish
1/4-1/3 cup pomegranate arils for serving the seeds from a pomegranate fruit***
Food Should Taste Good Multigrain Tortilla Chips and raw veggies for serving

Instructions

Mix all ingredients (except 1 tablespoon olive oil and pomegranate arils) in a food processor. Pulse and scrape sides as needed, until hummus is smooth.
Taste and add any additional ingredients as desired. Top with a drizzle of olive oil, pomegranate arils and additional chopped parsley. Enjoy with any of Food Should Taste Good chips. I especially love the Multigrain Tortilla Chips with this hummus!

Notes

*Feel free to use 3 1/2 cups steamed or cooked black-eyed peas.
**Tahini is ground sesame seed and can be found in the grocery store near other nut and seed butters.
***Save time and buy seeds already taken from the fruit, sold in the produce aisle. You can find them at many grocery stores, including Costco and Trader Joe's.
Nutritional information calculated without pomegranate arils.

Nutrition