Black-Eyed Pea & Roasted Garlic Hummus

³ Description

Often we see peas cooked with bacon or ham of some sort, so I added smoked paprika to bring those flavors to mind. Combined with the bright lemon, this is a flavor-packed dip for veggies or crackers.

² Ingredients

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

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.

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