Black History month is still poppin, and we’re bringing you another Afro-diasporic inspired recipe! If you’re looking for a simple and delicious appetizer or snack, look no further. We have a perfect and flavorful Black Eyed Pea Hummus spread. Black eyed peas are severely underrated and we are bringing them back in this savory dip.
Black eyed peas belong to the legume family. They are a great source of plant-based protein, and fiber. They’re also naturally low in fat and sodium. Black eyed peas are a great source of thiamin, folate, iron, and phosphorous. They are also a good source of fiber.
Black eyed peas were originally grown in West Africa and is a staple in many African dishes. They are often used in soups, salads, fritters, and casseroles. Aside from their delicious flavor, black eyed peas are also a staple in many African dishes because of their ability to survive in hot and dry climates. They have been known to survive through major droughts, making them highly accessible during tough times.
The spices in this hummus are going to give you life! We’ve talked about berbere before, but how many of you have heard/used it? Berbere is a bright red, chili-based spice. It is most often used in Ethiopian cuisine. Berbere typically includes red chilies similar to serranos, toasted ginger, cardamom, garlic, fenugreek and cinnamon. You can order the spice online, or if you happen to be in the DMV area, you can get it at a local Ethiopian market. We know it’s kinda hard to find, so you have the option of replacing with ground paprika!
To whip up this hummus begin by adding the peas, tahini, lemon juice, garlic, water, and olive oil to a food processor and pulse until smooth. Serve in a small dish, stir in salt, to taste, and dust with paprika or berbere to your liking. You can also drizzle some olive oil on top! Enjoy with pita chips or fresh vegetables!
We love having hummus as a midday snack or as a spread on breakfast toast. It’s SO easy to prepare, and can be stored for up to a week in the fridge. How many of you have tried black eyed peas in hummus? Drop us a comment below and let us know what you think!
- 15.5 oz can or 1 3/4 cups cooked black eyed peas
- 1/4 cup tahini
- Juice of 1/2 large lemon
- 2 garlic cloves
- 3 tablespoons water
- 3 tablespoons olive oil
- Salt & paprika or berbere to taste
Add the peas, tahini, lemon juice, garlic, water, and olive oil to a food processor
Pulse until smooth
Serve in a small dish, stir in salt, to taste, and dust with paprika or berbere to your liking. You can also drizzle some olive oil on top! Enjoy with pita chips or fresh vegetables!