Best Jalapeno Black Eyed Pea Hummus Recipes

Black-Eyed Pea Hummus image

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.

Jalapeno Black-Eyed Pea Hummus image

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 9

1 15-ounce can black-eyed-peas, drained, but reserve the liquid (you may also want to reserve a tablespoon or so of the black-eyed peas for garnish if desired)
1/3 cup tahini
1-2 fresh jalapenos (seeded and roughly diced (more or less to taste))
3 tablespoons freshly-squeezed lemon juice
2 medium garlic cloves (minced)
1/2 teaspoon salt (plus more to taste; I prefer kosher salt)
2 tablespoons - 1/4 cup fresh cilantro (to taste)
1/2 teaspoon cumin
Optional garnishes: fresh cilantro (sliced jalapenos, black-eyed peas, a drizzle of olive oil)

Steps:

Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
Keeps refrigerated in an airtight container for 3-4 days.