We had my husband’s colleagues over for a picnic yesterday. I had intentions of making my vibrant blackeyed pea salad; however, I cooked the beans too long in the pressure cooker. It was my first time cooking the black eyed peas in the pressure cooker. Apparently they don’t take as long to cook as black beans. Well, I learned my lesson for the day. There seems to always be a lesson to be learned. Anyway, there is a positive to this food story, the unintended outcome was this spicy black-eyed pea hummus. I was able to showcase some crispy fresh garden vegetables from my grandfather’s garden and also my favorite local markets as well.
Hummus goes well with so many foods, I like to add it on top of a pizza instead of marinara sauce. I also add it to my vegetarian BLTs, and I love it on my soft tortilla shells. My frequent go to with hummus is with fresh vegetables. I suggesting skipping the ranch and giving this creamy dip a try. My favorite pairs are cherry heirloom tomatoes, kohlrabi, red bell peppers, and snap peas.
This recipe makes 30 ounces of hummus (plenty to share; even for us non-sharers )
Ingredients:
1/2 cup Water
2 Tablespoons of fresh lemon juice
2 Tablespoons of balsamic vinegar
3 1/4 cup cooked black eye peas, (if canned make sure to buy low sodium and rinse well)
4 Tablespoons fresh chives
4-5 large of cloves of garlic, peeled
2 teaspoons of ground cumin, plus more for garnish (optional)
1 teaspoon of fajita seasoning
Tools: Vitamix Blender (I have the Professional Series 750)
2 (2 cup capacity sealalbe containers to store the goods)
Directions:
- In the order of the ingredient list, place all the ingredient items in the vitamix or blender. Place the lid on the attachment to secure.
- Select variable number one and gradually increase to number seven.
- Allow for all the ingredients to marry in the vessel for at least 1 minute. Use the vitamix wand to press the ingredients to the blades if necessary.
- Portion out the hummus in two separate containers. Sprinkle with fresh chives.
Enjoy!