A twist on the classic hummus, with lucky Black-eyed peas in place of the chickpeas. A wonderful appetizer or snack thats gluten-free, dairy-free and vegan
In the south bringing in the New Year Eve means having Black-eyed peas and Collard Greens. A tradition in the African American community to bring in good luck and prosperity
We wanted to put a new twist on the old classic with Black-eyed pea Hummus, Cornbread crackers and collard chips.
SERVE THIS VEGAN HUMMUS WITH?
PREPARATION SHORTCUT
You can buy canned black-eyed peas to make preparation easy. Bonus this recipe is great to repurpose leftover black-eyed peas
Ingredients
- 1 15 oz Black Eyed Peas Reserve liquid
- 3 tablespoons Tahini paste
- 3 tablespoons Extra virgin olive oil EVOO
- 1 Lemon - we use the juice of an entire lemon but 2 tablespoons will work
- 3 to 4 tablespoons Water - can use reserved liquid or water if want the thinner consistency
- ¼ teaspoon Onion powder - optional
- ¼ teaspoon Garlic powder - optional
- Salt and Pepper to taste
Instructions
- Drain and rinse blackeye pea under cold water reserving liquid
- Place in food processor (a bullet machine can work too)
- Add Tahini paste, lemon juice and EVOO
- Blender together until creamy and smooth
- Add salt and pepper to taste
- Store in refrigerator for up to 1 week
Tried this recipe?Mention @vgnway or tag #thevgnway!
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