Ingredients:

  • 1.5 cups cooked black-eyed peas
  • 0.5 tsp baking soda
  • 0.33 cup premium hulled tahini
  • 0.25 cup freshly squeezed lemon juice
  • 2 cloves fresh garlic, smashed and peeled
  • 0.25 cup extra virgin olive oil
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cayenne pepper
  • 2 ice cubes

Instructions:

  1. Place the black-eyed peas in a saucepan with enough water to cover them and 1/2 tsp of baking soda. Simmer for 20 minutes until the beans are nearly falling apart. Drain and rinse with cool water.
  2. Place the lemon juice, sea salt, and smashed garlic into a food processor. Let the mixture sit for 10 minutes to mellow the raw garlic flavor.
  3. Add the tahini to the food processor. Process for 1 full minute until the mixture becomes thick, pale, and aerated. Scrape down the sides as needed.
  4. Add the softened black-eyed peas, cumin, smoked paprika, and cayenne pepper. Process until smooth.
  5. While the processor is running, drizzle in the extra virgin olive oil and add the 2 ice cubes. Continue blending for 2-3 minutes until the hummus is incredibly light and fluffy.