per 1 serving size (Recipe makes 10 servings)
Amount Per Serving
Calories from Fat 18
% Daily Values*
Total Fat 2.00
Saturated Fat 0.24
Polyunsaturated Fat 0.15
Monounsaturated Fat 0.99
Total Carbohydrate 11.69
Dietary Fiber 2.44
Vitamin A 0.60%
Vitamin C 6.45%
* Nutritional Values are estimated and may vary
Often we see peas cooked with bacon or ham of some sort, so I added smoked paprika to bring those flavors to mind. Combined with the bright lemon, this is a flavor-packed dip for veggies or crackers.
1 head of garlic
1 15-ounce can salt-free black-eyed peas, rinsed
1 T tahini
Juice of 1 lemon
1 T olive oil
Water (add slowly to thins as needed)
1 tsp cumin
1/2 tsp black pepper
1/4-1/2 smoked paprika (adjust to taste)
1 T fresh flat-leaf parsley
Salt, to taste
Preheat oven to 425. Rub off papery skins from outside of garlic and trim 1/2â€³ off top. Drizzle with olive oil, and season with salt and pepper. Wrap up in foil, place on a baking sheet, and roast until tender, 35-40 mins; let cool slightly. (If pre-roasting the garlic, stop here and store in freezer or fridge.)
Squeeze garlic cloves into a food processor. Add black-eyed peas, tahini, and lemon juice. Pulse until a coarse purÃ©e forms. With motor running, drizzle in oil and then water as needed.
Add seasonings, tasting to adjust to your preference. Allow processor to run 2-3 mins to achieve a smooth, creamy hummus.
Transfer purÃ©e to a medium bowl. Finish with parsley, pepper, and a drizzle of olive oil when ready to serve.
Note: Hummus can be stored in the fridge for 4-5 days.