Description
A refreshing and zesty dip made with black-eyed peas and lemon.
Ingredients
Scale
- 1 can black-eyed peas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt to taste
- 1/4 teaspoon cumin
- Fresh parsley for garnish
Instructions
- In a food processor, combine black-eyed peas, tahini, lemon juice, garlic, and cumin.
- Pulse until smooth.
- While blending, slowly drizzle in olive oil until fully incorporated.
- Taste and adjust salt as needed.
- Transfer to a serving bowl and garnish with parsley.
- Serve with pita or vegetable sticks.
Notes
- You can add more lemon juice for extra tang.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: lemony black-eyed pea hummus