Monday, July 2, 2012

Black-Eyed Pea Hummus

Maybe readers are curious as to why the sudden increase in black-eye pea recipes...well, that's primarily because they're one of the dry bean varieties (along with chickpeas, red beans and black beans) that are available at the foreign food markets of Daejeon, South Korea AND there has been a tendency for folks leaving Daejeon to gift their leftover beans to Melissa. 

Not a problem really, considering the Harrington's eat like vegetarians in their homes and carnivores out in public. 

Anyway, this supply of beans and the impending departure of the Harrington's from South Korea has Melissa frequently searching out the next best way to incorporate black-eyed peas into a meal or snack, which in turn yields this Black-Eyed Pea Hummus, inspired by Foods for Long Life.


In a food processor combine 8 oz of Roasted Red Bell Peppers (I roasted my own, but you could use store bought), 15 oz (about 2 cups) of Black Eyed Peas, 2 Tbsp. Tahini, 2 cloves of smashed Garlic, Sea Salt, 3 Tbsp. Lemon Juice, and a dash of Cayenne Pepper. May need to add olive oil or water to reach the desired consistency, process until smooth and dip-able!

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