Do you ever look in your pantry and wonder why in the world you bought something? I’ve been thinking that a lot lately. I recently decided to clean out the pantry and I found 3 boxes of Stove Top Stuffing, a can of black eyed peas, a can of cheddar cheese soup, and several single serve bags of chips. I didn’t really know what to do with most of it but I also didn’t want to throw it away.
Staring at the can of black eyed peas I wondered how they would taste in place of the chickpeas in hummus. Feeling I had nothing to lose I went ahead and made a batch of hummus. It was decent but I felt it was missing something. Looking through the pantry I found some sun-dried tomatoes. Thinking they might pair well with the hummus I chopped up a few and added them in. It was perfect.
The hummus was smooth and full of flavor from the garlic, lemon juice, spices, and sun-dried tomatoes. I usually eat my hummus with pita bread but I thought this version went well with tortilla chips. If you don’t like sun-dried tomatoes, either eliminate them completely or substitute some roasted red peppers instead.
Black Eyed Pea Hummus with Sun-dried Tomatoes (a Hezzi-D original)
1 (15 oz) can black eyed peas
3 T. tahini
2 T. lemon juice
3 garlic cloves, minced
1/4 c. sun-dried tomatoes, chopped
2 T. olive oil
1 t. cumin
1 t. paprika
1/2 t. salt
1 t. black pepper
1/8 t. cayenne pepper
1. Place all of the ingredients in a food processor. Process until smooth.
2. Taste the hummus and adjust the salt and pepper if needed. If hummus is too thick add in a few teaspoons of olive oil.
3. Serve with pita bread, crackers, or tortilla chips.