Black-Eyed Pea Hummus | Glutenfreewhisk

From past one-and-a-half-month hummus has been a regular in my home. And the most bizarre reason behind is rainy season. Rains sometimes make the pulse not that long lasting. Especially those pulse that are keep for too long and are not made that often. So, to protect them from unwanted creatures to infest them I soak them overnight and, in this case, I soaked "Lobia" as they are known commonly in my house for my Black eyed peas hummus recipe.

I was skeptical about this recipe, but I have seen people make hummus with green chana, adding beetroot to their hummus and other things also, so I thought why not Lobia or black eyes peas. The process is exactly the same as regular hummus recipe, that I have shared earlier with you for the classic, Chickpea Hummus recipe. It tastes a good different, but it tastes just like hummus is supposed to taste. For me, I think the best Tahini paste makes the best hummus.

Hummus for some may sound like a time taking process but for me its quick because I never do everything in a single go and I take my sweet time preparing it. Like soaking overnight requires no efforts, pressure cooking them is again simple and the final step is just blending it. Making Tahini paste can be done in advance, like a day prior too to save time.

Also, you can make tahini in bulk and store it, but I always make fresh one, a day prior mostly.

Black eyed pea hummus recipe is simple and only a few steps long. A few things to keep in mind while blending is that always use cold water, or some people even use ice cube. This cools down the heat produced while blending and prevent the natural oils from releasing and making the recipe oily especially from sesame seeds. It also gives a super smooth texture. Don't overdo olive oil addition as it can ruin the taste or make it too oily. Add a mix of cold water and appropriate amount of oil as per the quantity of your main ingredient. Garlic is optional. Another ingredient that makes a difference is lemon. It is a must, and it takes the dish to a whole new level. 

For my recipe I have used both black and white sesame seeds to make tahini and it really adds to the flavor. The classic tahini recipe uses only white sesame seeds but with Black-eyes peas and the color these give to the hummus added black sesame is just perfect and this luscious white and black sesame tahini is a must in this Black-eyed pea hummus recipe. 

INGREDIENTS -

1 cup boiled Black eye peas 

Cold water as per need

Lemon Juice

Salt, as per taste

Tahini paste (roasted white and black sesame seeds, olive oil, salt, Clove of a garlic)

Olive oil

METHOD -

1. To boil the black eye peas or lobia, wash them and soak them overnight. Pressure cook them with salt and water and allow them to cool. Allow it to cool in a glass bowl and it kept in fridge, if you are cooking them a day prior.

2. To make tahini paste, lightly toast both white and black sesame seeds in a pan. Allow it to cool. Once cool add in a blender jar with garlic cloves, some salt and olive oil. You can add olive oil a little at a time to check the consistency. If the consistency still requires improvement and you don't want to add more oil, then add chilled water of lobia or the black eye pea which you kept earlier to cool.

3. Finally, combine both black eye peas and Tahini paste in a blender jar with lemon juice, olive oil, and little chilled lobia water little at a time. Blend this mix, check if it requires more water or oil and adjust it according to the hummus consistency that is desired by you.

4. You can garnish it with paprika powder, roasted cumin seed powder or toasted black, white sesame seeds like I have and voila! Enjoy it with pita bread, sandwiches, salads, nachos, basically anything or just like that. 

Check the full recipe on YouTube (Gluten_free_whisk) - Black eyed pea hummus recipe

Black-eyed peas hummus | Glutenfreewhisk