Smoky Black-Eyed Pea Hummus

Recipe: Smoky Black-Eyed Pea Hummus

Hosting guests couldn't be simpler when you've got this recipe for Smoky Black-Eyed Pea Hummus in your belt. This creamy Southern dip is topped with olive oil, fresh lemon zest, and paprika for a vibrant, flavorful appetizer. One of our top-rated recipes, this hummus is perfect for your tailgate party, spring garden party, or even Super Bowl gathering. Smoky Black-Eyed Pea Hummus incorporates classic Southern ingredients in a fun, fresh way. All you'll need to accompany your dip is some pita bread, fresh vegetables, or snack-size crackers. Although classic Middle Eastern hummus is prepared with chickpeas and tahini, we've swapped in black-eyed peas for this party appetizer. Although the classic preparation for black-eyed peas – found commonly in soul food – is to simmer on the stovetop and serve as a side, this hummus shakes up your table with a smoky tang.

Preparing this Smoky Black-Eyed Pea Hummus couldn't be simpler. Start by adding two cloves of garlic into a food processor until finely chopped. The garlic in this recipe brings out the classic Middle Eastern flavors of the hummus, and gives it that classic kick. Next, in place of chickpeas, add 32 oz. (about two cans) of black-eyed peas to the processor. Be sure to drain and rinse the peas thoroughly so that your hummus isn't too runny. Next – you'll want to add in the flavor. Throw in some fresh lemon juice, kosher salt, and black pepper. You'll also want to add some smoked paprika – this will marry all of the flavor together and make a huge difference in the outcome of the recipe. Smoked paprika is a relative to the classic paprika that we're used to, and it's crafted from pimientos that have been dried and smoked over a fire before being ground into a fine spice. Blend the ingredients until your hummus is smooth, and voilà! You've got a ten-minute appetizer that guests will love.

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