Description
If you’re looking for inspired ways to enjoy more hummus, or just to get more fiber into your diet, this vegan black-eyed pea hummus is delicious. It’s super smooth with a bit of crunch from the addition of freshly toasted sesame seeds in place of the tahini (but feel free to switch out the tahini for the sesame seeds). It makes a perfect breakfast, lunch, or dinner served on a mezze or antipasti platter, smeared onto a turkey sandwich, dolloped on top of a salad, or scooped up with sweet pan-seared carrots or raw veggies of your choice. If you love hummus, we think you’ll enjoy this version.
Ingredients
Scale
- 1 1/4 cup dried black-eyed peas, cleaned and soaked overnight (200g)
- 2 teaspoons baking soda, divided in half (10g)
- 2 tablespoons extra virgin olive oil (28g)
- 2 tablespoons lemon juice, freshly squeezed, (plus more to taste) (28g)
- 1/4 cup freshly toasted sesame seeds (30g)
- a few drops of toasted sesame oil, (optional but recommended)
- 1 medium garlic clove, middle shoot removed (5g)
- 1 teaspoon pink Himalayan salt (or sea salt) (6g)
- 2 1/2 tablespoons ice-cold water (plus more as needed) (40g)
Instructions
- Soak the peas. Soak dried black-eyed peas in water with 1 teaspoon (5g) baking soda for at least 6 hours and up to overnight, rinse, strain, and add them to a large pot with the last 1 teaspoon (5g) of baking powder, and cover with water making sure there are approximately 2 inches (5cm) of water above the peas.
- Cook the peas. Bring the peas to a boil and reduce the heat to a medium simmer and cook for 15 minutes, or until tender and peas can be mashed easily between two fingers. Strain the peas.
- Toast the sesame seeds. While the peas are cooking, add raw sesame seeds to a skillet and turn the heat on medium-high and toast the seeds until golden brown and fragrant (usually a couple of minutes), remove from heat, and set aside.
- Make the hummus. In the bowl of a food processor or high-powered blender, add the lemon juice, olive oil, salt, garlic, and black-eyed peas and process until smooth. With the food processor still running add the ice-cold water until you reach the desired consistency.
- Adjust the hummus for taste and texture. At this point, stop the machine, taste the hummus, and adjust the seasonings adding more salt and lemon juice as needed, blend, and taste. If the texture is still a bit too thick, turn back on the food processor and add more ice water about 1 tablespoon at a time until you reach the desired consistency. Feel free to add a pinch or two of cumin if you like. Serve with raw or pan-seared veggies, pita bread, naan bread, or on a Mezza platter with pickled vegetables, and Enjoy!
Notes
- 200g of dried blackeyed peas weighed 415g after being soaked overnight.
- If you’re in a hurry, you may soak the peas for a minimum of 6 hours instead of overnight.
- Make sure there are at least 2 inches (5cm) of water over the peas as they’re cooking to ensure they always have enough liquid to properly cook.
- When toasting the sesame seeds, be sure to swirl the skillet throughout the toasting process to ensure the seeds are toast evenly. Alternatively, you may use a wooden spoon to move the seeds around.
- Do not walk away from the sesame seeds as they are toasting because they can easily burn if not looked after properly.
- For this recipe, I ended up adding a few more squeezes of lemon juice and a bit more ice water to achieve our favorite flavor and texture for hummus. Play around with it and see what you prefer, but make notes so that when you make it again, you’ll know exactly how much to add.
- Add a pinch of cumin if you enjoy cumin in your hummus.
- Prep Time: 10 minutes
- Soak Time: 8 hours
- Cook Time: 15 minutes
- Category: Sauces + Spreads + Dips
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
