To some of us, looks are important. For others, it's taste. For me, it's consistency. I'm talking about food, of course. And, it's because of this quirk that I never met a garbanzo bean I liked. They're grainy and dry...and grainy. Blech!
Because of this bias, I was at least forty before I had my first taste of hummus and, despite it's humble beginnings, it was love at first bite. As in most things, I prefer spicy varieties such as roasted red pepper and chipotle.
It wasn't long before I substituted hummus for the more traditionally southern mustard and mayonnaise when making a sandwich. And, it wasn't long after that before the sandwich became a wrap.
Imagine my delight when I discovered one of my favorite spreads can be made from one of my favorite peas! I purchased a small container at our local farmer's market this summer and immediately set out in search of a recipe I could reproduce. This one is a simple one that can be dressed up, or down, to suit your taste.
What's In It:
2 cloves fresh garlic
4 c. cooked black-eyed peas, drained (You may substitute canned, but if you do, use a good brand.)
1/4 c. fresh-squeezed lemon juice (1 to 2 lemons, depending on size)
1/4 c. olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. cumin
1/2 c. tahini
How To Make It:
Chop garlic in food processor.
Add next 5 ingredients. Process until smooth.
Add tahini and process just until ingredients come together. (Over processing will create more of a dip-like texture.)
If mixture is too think, add small amounts of lemon juice or olive oil.
Adjust spice to taste.
Serve with chip of choice (sweet potato chips work very well) or fresh veggies.
© Copyright 2009-2011 Stacye Carroll All Rights Reserved
What a great idea. I have never made hummus with black eyed peas. Usually, I use chickpeas but this would be a nice change :)
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