Straight from the AC Art Of Food Test Kitchen Thursday lineup, this deliciously savory, garlicky-creamy, nod to the ancestors is a versatile spread/dip that pairs perfectly with raw veggies or your favorite crunchy cracker.
The black eyed pea alone is rich in fiber, vitamins, and minerals and is one of the top two beans containing the highest levels of iron- sharing this title with the traditional bean to this recipe, the chickpea.
ABSTRACT BLACK EYED PEA HUMMUS
1 cup prepared black eyed peas (canned is fine- drain and rinse)
2 cloves garlic
1 teaspoon Abstract Rose Sea Salt
1/2 lemon, juiced
1/2 teaspoon sesame oil
1/4 cup extra virgin olive oil
water to adjust thickness
*handful of fresh herbs such as dill or sage optional*
Add all ingredients to a blender + *1/2 fresh herbs. Blend until ingredients are well incorporated and smooth. (if hummus appears too thick, add water a tablespoon at a time and blend until desired texture is achieved)
Empty contents into a small serving bowl. Drizzle on a little extra virgin olive oil to finish and top with remaining fresh herbs.