Black-Eyed Pea Hummus with Olive Oil and Sumac (Video)
This easy and delicious Black-Eyed Pea Hummus with Olive Oil and Sumac is just the thing to get you some Black-Eyed Pea good luck in the New Year! This tasty recipe is low-glycemic, dairy-free, and South Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you’d like to make
Black-Eyed Pea Hummus with Olive Oil and Sumac!
Black-eyed peas are considered a lucky food to eat on New Year’s Day, and for years now I’ve made Hopping John Soup for good luck in the New Year. This year I thought I’d go for a double dose of good luck, so I used all the traditional hummus ingredients with canned black-eyed peas to make a tasty and nutritious Black-Eyed Pea Hummus with Olive Oil and Sumac that only took a few minutes to whip up in the food processor. And I served the black-eyed pea hummus with low-carb pita bread to start the year off right!
If you’re going to a New Year’s Eve party where guests are supposed to bring a pot-luck dish, this Black-Eyed Pea Hummus with Olive Oil and Sumac would be unusual and fun, and it might even help you stick with your dieting resolve in the midst of other party foods.
I like to top my hummus with olive oil and Sumac, a slightly lemony maroon-colored spice used a lot in the middle east. If you don’t have sumac, I’d use a smaller amount of paprika instead, or just skip it completely if you prefer and the black-eyed pea hummus will still be good.
Drain two cans black-eyed peas into a colander, then rinse with cold water until no more foam appears. (Or you can use 3 cups cooked black eyed peas if you prefer.) Use the food processor to puree the black-eyed peas with the garlic, lemon juice, salt, and olive oil.
Add the cumin and 3 T of tahini, process, then taste to see if you want more tahini. Keep adding tahini and tasting until it tastes right to you. (I used the full 6 T of tahini, but if you’re not that much of a tahini fan you will probably want less.) Add a few tablespoons of water if the hummus seems too thick. Put hummus into a bowl and drizzle with a couple of tablespoons of olive oil and sprinkle with Sumac (or paprika.) Serve hummus with whole wheat pita bread or veggie dippers.
More Black Eyed Peas Recipes for Luck:
Black-Eyed Peas Recipes for Good Luck in the New Year ~ Kalyn’s Kitchen
The BEST Slow Cooker Recipes with Black Eyed Peas ~ Slow Cooker or Pressure Cooker
More Tasty Dips with Black-Eyed Peas:
New Year’s Day Smoky Black-Eyed Pea Dip from Salad in a Jar
Black-Eyed Pea Dip for a New Year from Homesick Texan
Black-Eyed Pea Salsa from Lisa’s Kitchen
Black-Eyed Pea Salsa from The Pioneer Woman Cooks
Cheesy Black-Eyed Pea Dip from Recipe Girl
Black-Eyed Pea Hummus with Olive Oil and Sumac
This Black-Eyed Pea Hummus with Olive Oil and Sumac is an easy and delicious appetizer!
- 2 cans (15 oz. can) black eyed peas, rinsed and drained
(or use 3 cups cooked black-eyed peas)
- 2 tsp. garlic puree or minced garlic
- 6 T fresh-squeezed lemon juice (or slightly less if you’re not that into lemon)
- 1/2 – 1 tsp. salt
- 2 T olive oil
- 1/2 tsp. ground cumin
- 3-6 T tahini (sesame seed paste), to taste
- water to thin hummus as needed (I used 2 T water)
- 2-3 T olive oil, for drizzling on hummus
- powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this
- whole wheat pita bread, low-carb pita bread, or veggie dippers for serving
- Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.
- Let black-eyed peas drain for a minute or two.
- Then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute.
- Add the ground cumin and 3 T of tahini and process until it’s combined.
- Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you. (I used the full 6 T of tahini, but I really like the taste of tahini.)
- If the hummus seems too thick, add a few tablespoons of water and process. (I added 2 tablespoons of water.)
- Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.)
- Serve with whole wheat pita bread. Hummus will keep in the fridge for at least a week.
Recipe adapted from Black-Eyed Pea Hummus at Lentil Breakdown.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty dip made with low-glycemic black eyed peas would be phase 2 or 3 for the South Beach Diet when served with low-carb pita bread. Black-Eyed Pea Hummus with Olive Oil and Sumac could be phase one if eaten with celery, but remember the serving size for dried beans is 1/3 to 1/2 cup for phase one. Black-eyed peas are probably too high in carbs for traditional low-carb eating plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.