There’s the old superstition about eating black eyed peas on New Year’s Day to bring you good luck. I don’t really buy into it but was intrigued by this recipe on Kalyn’s Kitchen for a hummus (which I love) made with black eyed peas so I thought I’d give it a try. It was AMAZING! Don’t wait for New Year’s to give this tasty and healthy recipe a try.
I used dried peas because the store was out of canned. I followed the directions on the bag to prepare them (boil for 2 minutes, removed from heat, soak an hour, rinse, cook 2 hours on low). I made a few other changes to Kalyn’s recipe including using toasted sesame oil, more cumin and fresh lime juice instead of lemon. Here’s my version.
Approximately 29 calories, 2 grams fat, 2.5 grams carbs, 0.7 grams fiber, 0.6 grams protein, 1 WW Points+ per TBSP
Ingredients:
1 cup dried black eyed peas (makes 2 cups cooked)
1 tsp table salt
1 tsp ground cumin plus more for sprinkling
4 TBSP fresh lime juice
1 tsp crushed garlic (from jar)
4 TBSP tahini
1 TBSP olive oil
1 TBSP toasted sesame oil for drizzle
Whole wheat pita triangles and/or slices of cucumber for serving.
Method:
Prepare peas per package.
Drain, rinse and cool.
Place peas, salt, cumin, lime juice, tahini, and olive oil in food processor and process until smooth. Taste and add more salt if needed.
Spoon into serving bowl and top with drizzle of sesame oil and sprinkle of cumin.
