Black Eyed Pea Hummus
Black Eyed Pea Hummus
An easy and nutritious hummus, bolstered by the deep smoky flavors of black eyed peas!
Ingredients
- 1 15 oz. can black eyed peas, rinsed and drained
- 2 tsp minced garlic
- 3 TBSP fresh-squeezed lemon juice
- 1 TBSP lemon zest
- 1/2 tsp salt
- 2 TBSP olive oil, plus more for drizzling
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp garlic salt
- 2 T tahini paste
- ~1/4 cup water
- 1/2 tsp smoked paprika
Directions
- Step 1 Rinse the black-eyed peas in a colander placed in the sink, with cold water, then drain.
- Step 2 Add black eyed peas to a food processor with the garlic, lemon juice, salt and olive oil, then process until black-eyed peas are pureed, about 1 minute.
- Step 3 Add the ground cumin, cinnamon, garlic salt and 3 TBSP of tahini and process again until combined. (You can add more tahini to desired taste) If the hummus seems too thick, add a few tablespoons of water and process until smooth.
- Step 4 Spoon hummus into a bowl, drizzle with olive oil, and sprinkle with smoked paprika. Serve with pita chips or vegetables.
What do I love most about food blogging? The inspiration that comes from the community of food bloggers and other chefs. I love writing my own recipes, but I’m also constantly bookmarking posts on Instagram and pinning recipes on Pinterest – there is no shortage of talented cooks around and I feel like I can learn so much from my “peers”! Needless to say, I’m never short on food inspiration, but sometimes it does come from the most unexpected places. The story behind this recipe is exactly that.
For now (until this site really takes off!), blogging is my side-gig – but by day, I also work a full-time job, doing something I’m equally passionate about – helping people in need by raising money and building community at UJA-Federation of New York. I wear many, many hats at my job, but one of the current projects I’m working on is planning our Westchester Women’s Symposium, a morning that will bring together dynamic, inspirational female speakers- women who are working to drive real change and make an impact, across a variety of fields. We’ve spent the last month interviewing and finalizing our speakers and last week we interviewed a woman who fused my two greatest passions – helping people and making delicious food. She is Kerry Brodie and she is founder of the Brooklyn restaurant and non-profit organization, Emma’s Torch.
Emma’s Torch provides intensive culinary training to refugees, immigrants, and victims of human trafficking – and empowers them to find meaningful careers in the food industry, and in her own restaurant. As if Kerry’s mission weren’t uplifting enough, the food at her restaurant is incredible – fresh, delicious, and inspired by the proud cultural tapestry of the immigrants who come through her doors. We only had the opportunity to eat at her cafe in the Brooklyn Public Library on this visit, and you can bet I will be going back for a visit to the Carroll Garden’s restaurant. Kerry is a true power house in every sense of the word and the best part, she is not even 30! Talk about a woman who is unstoppable!
So back to this post and the inspiration behind it. I did my homework before my meeting with Kerry and the Black Eyed Pea Hummus is one of the most coveted items on the Emma’s Torch menu. I was eyeing it from the second I sat down at the cafe but when I went to order it, much to my disappointment, they had run out of it that day! I happily changed gears and ordered the grain salad (equally satisfying), but I just haven’t been able to get the BEP hummus out of my mind ever since. I can’t claim that this is anything like Kerry’s recipe (or the immigrant who brought it to her in the first place), but I can say that it’s just about as good of a hummus as I’ve ever made -or eaten- for that matter. But, I’ll be sure to report back with an update once I visit Emma’s Torch and make a real comparison. Maybe I’ll even get the inside scoop from Kerry when she speaks at our event later this spring! Stay tuned. (Any local ladies who want to join us for the Symposium on 4/30? It is open to the community! Message me for more details!)
