Black Eyed Pea Hummus

This homemade hummus recipe replaces chickpeas with black eyed peas for an incredible dip packed full of New Year's luck.

Prep: 15

Cook: 0

Chill 30

Total: 45

Yield:8 servings

Add 2 15.5-ounce cans black eyed peas, ¼ cup high-quality olive oil, ¼ cup tahini, 4 tablespoons fresh lemon juice, 3 medium pressed garlic cloves, ½ teaspoon smoked paprika, salt, and freshly ground black pepper to food processor bowl.
Secure lid on food processor. Process ingredients until fully combined and mostly smooth, pausing to scrape down sides of food processor with silicone spatula as needed.
When ingredients are combined, add reserved liquid from cans of black eyed peas in small amounts, processing mixture after each addition to fully incorporate liquid. Repeat as necessary until mixture is thinned to desired consistency. Note: we used 1 tablespoon of reserved liquid total. You may use more or less than that.
Once mixture is completely smooth and desired consistency is achieved, remove lid and taste hummus. Add salt and pepper if needed, then process mixture again to incorporate added ingredients.
When satisfied with flavor, remove lid and set aside. Transfer hummus to serving bowl, cover bowl with lid or plastic wrap, and place bowl in refrigerator. Chill hummus at least 30 minutes.
When ready to serve, remove hummus from refrigerator and uncover bowl. If desired, drizzle swirl of high-quality olive oil on top of hummus. Serve hummus chilled with pita chips, tortilla chips, celery sticks, and/or other fresh vegetables as desired.

Black Eyed Peas: You can use dry black eyed peas instead of canned, but you'll have to soak them first to make them soft enough to process. This is also a great way to use any leftover black eyed peas you cooked a day or two prior.
Make-Ahead Option: Prepare hummus up to 24 hours in advance. Keep refrigerated in an airtight container until ready to serve.
Storage: Refrigerate leftover hummus in an airtight container up to 7 days.