Description
Lucky Chipotle Black Eyed Peas Hummus! A fun Spicy twist on classic hummus with black-eyed-peas in place of garbanzo beans! Perfect option for a quick snack or appetizer.
Ingredients
Scale
- 1 2/3 cup cooked blacked eyed peas (or 15 ounce canned, organic, rinsed/drained)
- 1 green onion chipped
- 3 garlic cloves, peeled (about 1 tsp minced)
- 1/4 cup tahini
- 3 tbsp olive oil
- 2 tbsp chipotle peppers. See note for more options. (I used the canned [url] chipotle peppers ∞http://amzn.to/2hDR7c9[/url] in adobo sauce for extra heat)
- 1 tbsp lemon or lime juice
- sea salt and pepper to taste
- 1/2 tbsp red wine vinegar
- Extra onion or red pepper flakes to garnish.
Instructions
- First make sure your peas are rinsed and cooled. Peel and chop your veggies.
- Place your peas, onion, garlic, tahini, olive oil, and peppers in food processor or blender.
- Blend until combined.
- Add in your spices, salt, pepper, lemon juice, and vinegar. Blend again until creamy.
- Taste to see if hummus is seasoned to your liking. If not, add more spices/salt/pepper.
- Remove from food processor and place in serving bowl or container.
- Garnish with extra onion and red pepper flakes.
- If not serving right away, keep in sealed container in fridge for up to 7 days.
- Makes around 2 cups.
Notes
If it’s too spicy try If too spicy, adding more tahini. It will be thinner in texture though. If you want to use real chipotle peppers, I recommend adding one pepper at time when blending, just so you can adjust spice accordingly.
- Prep Time: 10 min