Black Eyed Pea Hummus with Sun-dried Tomatoes

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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.