Black Eyed Pea Falafel With Sun Dried Tomato Hummus Recipes
BLACK-EYED PEA HUMMUS
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.
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.
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