Black Eyed Pea Hummus with Sun-dried Tomatoes

     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.

     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.