Smoky Black Eyed Pea Hummus
Smoky Black Eyed Pea Hummus- roasted jalapeño and smoked paprika give this southern style hummus rich flavor that everyone will love!
Are you guys ready for 2018?
We’re driving home from Florida today after a nice holiday with our families and I’m sitting here trying to wrap my head around the fact that there’s only 3 days left until the new year. There’s still so much to do!
So many goals to set and plans to make. I know January 1st is just another day but I love looking at it like an opportunity to hit the reset button. A chance to make small improvements that have been on my mind throughout the year.
One thing I’ve struggled with the most is getting into a daily routine with work and exercise. I was doing great until we adopted Lucy and then everything went down hill.
So that’s one of my main goals for 2018. Adopt a friend for Lucy so that she has someone to play with while I get work done. 😉
Per usual, we’ll be hanging at home for New Years Eve. Probably watching UGA play in the championship game whilst devouring this smoky black eyed pea hummus.
What gives this hummus it’s rich flavor is the chipotle, aka roasted jalapeño pepper. By charring the skin, the pepper takes on a deep smoky flavor that hits your taste buds in all the right places.
Blended with that is smoked paprika for good measure, fresh lemon juice, garlic and a touch of cumin and olive oil.
Paired with crackers and fresh crisp vegetables, this hummus is a perfect appetizer to serve at your NYE gathering.
No matter your plans, I wish you all the best in 2018. Cheers to a happy and healthy new year! 🥂
Smoky Black Eyed Pea Hummus
Prep Time: 10 minutes
Total Time: 10 minutes
- 3 garlic cloves, peeled
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup tahini (sesame-seed paste)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 2 (15.8-ounce) cans black-eyed peas, drained and rinsed
- 1 jalapeño, roasted*
- 2 tablespoons extra virgin olive oil (optional)
- 1/4 teaspoon cayenne (optional)
In the bowl of a food processor, combine the garlic, lemon juice and tahini. Blend on high until smooth, for about 10 seconds.
Using your fingers, rub the outer layer of charred skin off of the jalapeño. Remove the stem and seeds then roughly chop and add to the bowl of the food processor.
Add the drained and rinsed black eyed peas, cumin, salt, smoked paprika, and cayenne. Blend on high until smooth, for about 15 seconds. Drizzle in the olive oil and continue to blend for 10 more seconds. Add a tablespoon of water (or more) to thin, as desired, and blend until smooth. Taste test and add more seasoning as as needed.
Serve immediately with vegetables and crackers or store in an airtight container and refrigerate for up to 4 days.
*to roast the jalapeño, place it on a lined baking sheet and broil in the oven for about 7 minutes, flipping with tongs half way through.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 🖤