Knock knock knock.
I really love a good dip. The bad news is most dips are nasty for you. Mayonnaise-laden, cheesy, greasy, bacon-y. Now that I have you salivating, I’m going to offer this healthy alternative with a twist.
I was experimenting and wondered how black eyed peas would work as a chick pea replacement in hummus. I eat so much hummus. And commercial hummus is shockingly expensive given that it’s basically ground up beans.
So here is my budget-friendly, waist line-friendly, time-friendly black eyed pea hummus with zesty jalapeños.
What you need:
- 15 oz can No Salt Added black eyed peas
- one large carrot, or 2 small carrots
- 8 cloves of garlic
- 1/3 cup tahini
- 3 tbsp extra virgin olive oil, divided
- 1 1/2 teaspoons jalapeño salt*
- juice of one lemon
- 1 tbsp cumin
- 2-4 tbsp chopped pickled jalapeños
*If you don’t like spicy things, use regular salt. Fiesta makes GREAT jalapeño salt. www.fiestaspices.com
Here we go; this is so easy you won’t believe it.
Rough chop the carrot, removing the ends. You don’t even have to peel it, just make sure it is clean. Combine the carrot and the garlic cloves. Stir with 1 tablespoon olive oil. Roast in a 350 degree oven, covered, for about an hour.
In a non-stick sauce pan, stir the cumin on high heat for 1-2 minutes. Cumin burns; don’t burn it. This is going to open up the flavors. You can skip this step if you want.
Place all ingredients except remaining 2 tablespoons of olive oil in the bowl of a food processor. Pulse until it’s coarsely mixed. Then stop pulsing, turn the processor ON and slowly pour the remaining oil in through the feed tube. Allow to process until it’s perfectly smooth.
Stir 2 tablespoons chopped pickled jalapeños into the smooth hummus. (I actually prefer 4 tablespoons, but that gets spicy!)
You are ready to serve! Top with another scoop of jalapeños and a drizzle of robust olive oil. I prefer tortilla chips with this, but pita chips would be great, too.
Here’s the printable PDF: The Gentleman’s Black Eyed Pea Hummus
The Gentleman Caller