Artichokeblack Eyed Pea Hummus Recipes

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BLACK-EYED PEA HUMMUS



Black-Eyed Pea Hummus image

Hummus is one of those crowd-pleasing dips that I love to serve as a healthy option. My recipe is Low Country-ified, of course, with black-eyed peas instead of the traditional chickpeas. I like to save a handful of black-eyed peas to garnish the top for a pretty presentation.

Provided by Kardea Brown

Categories     appetizer

Time 25m

Yield 2 1/2 cups hummus

Number Of Ingredients 14

Two 15-ounce cans black-eyed peas, drained and rinsed
2 cloves garlic
2 tablespoons olive oil, plus more for garnish
3 ice cubes
3 tablespoons tahini paste
2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish
1 tablespoon lemon juice (1/2 lemon)
Pita wedges, warmed, for serving
Carrot sticks, celery sticks and cucumber rounds, for serving
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Set aside some black-eyed peas for garnish.
  • With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
  • While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
  • Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

PEA & ARTICHOKE HUMMUS



Pea & artichoke hummus image

Impress your friends with this fresh summery twist on hummus

Provided by Mary Cadogan

Categories     Canapes, Lunch, Side dish, Snack, Starter

Time 10m

Yield Serves 8

Number Of Ingredients 6

140g frozen petits pois
100g artichoke hearts from a jar or can
2 tsp ground cumin
2 tbsp lemon juice
4 tbsp olive oil
small handful mint leaves

Steps:

  • Tip the peas into a bowl and pour over boiling water to cover. Leave for 5 mins, then drain well and tip into a food processor with all the other ingredients and seasoning. Pulse to make a rough purée, then spoon into a small bowl. Cover with cling film, and chill until ready to serve.

Nutrition Facts : Calories 69 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

BLACK-EYED PEA HUMMUS



Black-Eyed Pea Hummus image

This is a delicious variation of hummus that we enjoy on top of multi-grain tortilla chips. Served with a variety of vegetables or other crackers would work as well. This recipe is adapted from My Recipes.

Provided by Bev I Am

Categories     Spreads

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 8

3 minced garlic cloves
1/2 cup fresh lemon juice
1/3 cup tahini (sesame-seed paste)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 (15 1/2 ounce) black-eyed peas (drained and rinsed)
green onion top, snipped for garnish

Steps:

  • In a food processor combine all ingredients and process until smooth. Scape down sides, if necessary, and process again.
  • Transfer to serving bowl and garnish with snipped green onion tops. Serve with your favorite choice of crackers, tortilla chips and/or vegetables.

Nutrition Facts : Calories 338.2, Fat 12.6, SaturatedFat 1.9, Sodium 1102, Carbohydrate 43.9, Fiber 10.8, Sugar 0.9, Protein 16.4

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