Black-Eyed Pea & Roasted Garlic Hummus

  • U Serves 10 People
  • P Prep: 00:10
  • P Cook: 00:01
Black-Eyed Pea & Roasted Garlic Hummus

Nutritional Facts

per 1 serving size (Recipe makes 10 servings)

Amount Per Serving

Calories 76

Calories from Fat 18

% Daily Values*

Total Fat 1.99


Saturated Fat 0.24


Polyunsaturated Fat 0.15

Monounsaturated Fat 0.99

Cholesterol 0.00


Sodium 16.70


Potassium 20.00

Total Carbohydrate 11.39


Dietary Fiber 2.42


Sugars 0.14

Protein 3.91

Vitamin A 0.60%

Vitamin C 5.95%

Calcium 0.75%

Iron 5.45%

* Nutritional Values are estimated and may vary

³ Description

Bring luck into the new year with a luscious roasted garlic and black-eyed pea hummus!

² Ingredients

  •  9 cloves Garlic
  •  4.5 serving (serving = 1/2 cup) HEB Black Eyed Peas
  •  1/2 serving (serving = 2 tbsp) Trader Joe's Tahini Sauce
  •  1 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
  •  1 tablespoon Extra Virgin Olive Oil
  •  1 oz Water
  •  4 serving (serving = 1/4 tsp) McCormick Ground Cumin
  •  1/2 tsp Black Pepper
  •  1 serving (serving = 1/4 tsp) Tone's Spanish Paprika
  •  1 tbsp Parsley

q Directions

1 head of garlic
1 15-ounce can salt-free black-eyed peas, rinsed
1 T tahini
Juice of 1 lemon
1 T olive oil
Water (add slowly to thins as needed)
1 tsp cumin
1/2 tsp black pepper
1/4-1/2 smoked paprika (adjust to taste)
1 T fresh flat-leaf parsley
Salt, to taste

Preheat oven to 425. Rub off papery skins from outside of garlic and trim 1/2″ off top. Drizzle with olive oil, and season with salt and pepper. Wrap up in foil, place on a baking sheet, and roast until tender, 35-40 mins; let cool slightly. (If pre-roasting the garlic, stop here and store in freezer or fridge.)
Squeeze garlic cloves into a food processor. Add black-eyed peas, tahini, and lemon juice. Pulse until a coarse purée forms. With motor running, drizzle in oil and then water as needed.
Add seasonings, tasting to adjust to your preference. Allow processor to run 2-3 mins to achieve a smooth, creamy hummus.
Transfer purée to a medium bowl. Finish with parsley, pepper, and a drizzle of olive oil when ready to serve.
Note: Hummus can be stored in the fridge for 4-5 days.

Recipe Provided by @sprint2thetable

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