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Snack recipe · from the recipe book

Garlic Dill Black-Eyed Pea Hummus with Veggies

A silky, earthy black-eyed pea hummus brightened with skillet-toasted garlic, dill, mint and lemon, served with crisp radish-free crudités of broccoli, cauliflower and peppers.

Garlic Dill Black-Eyed Pea Hummus with Veggies

Ingredients

  • 2 cups342 gBlack-eyed peas, canned, drained and rinsed
  • 4 cloves12 gGarlicthinly sliced
  • 2 tbsp25 gOlive oil
  • 2½ tbsp40 gTahini
  • 2½ tbsp40 gLemon juice
  • 3½ tbsp50 gWaterice-cold
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tbsp chopped6 gFresh mintleaves chopped
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • ½ tsp1 gPaprika (sweet or smoked)
  • 2 cups florets180 gBroccolicut into small florets
  • 1⅔ cups florets180 gCauliflowercut into small florets
  • 1 cup chopped150 gRed bell peppercut into strips
  • 1 cup150 gCherry tomatoes

Steps

  1. Prepare the vegetables first: cut the broccoli and cauliflower into florets, slice the red bell pepper into strips, rinse the cherry tomatoes, and chill them while you make the dip.
  2. Warm half of the olive oil in a small skillet over medium-low heat, add the garlic, and cook 2 to 3 minutes, stirring, until pale golden and soft; take it off the heat so it doesn't brown further.
  3. In a food processor, combine the black-eyed peas, the garlic with its oil, the tahini, lemon juice, cumin and salt; process 1 minute.
  4. With the processor running, pour in the ice-cold water a little at a time and blend 2 to 3 minutes more, scraping down the sides, until very smooth.
  5. Add the dill and mint and pulse just until flecked green.
  6. Spread the hummus in a shallow bowl, drizzle with the remaining half of the olive oil and dust with the paprika.
  7. Serve with the broccoli, cauliflower, bell pepper strips and cherry tomatoes for dipping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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