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Snack recipe · from the recipe book

Whipped Black-Eyed Pea Hummus with Crudités

An earthy, nutty black-eyed pea hummus whipped smooth with tahini, lemon and cumin, served with crisp cucumber and sweet carrot sticks.

Whipped Black-Eyed Pea Hummus with Crudités

Ingredients

  • 2 cups342 gBlack-eyed peas, canned, drained and rinsed
  • 3 tbsp45 gTahinistirred well
  • 2½ tbsp35 gLemon juice
  • 1 clove3 gGarlicpeeled
  • ½ tsp1 gGround cumin
  • ⅛ tsp1 gSalt
  • ¼ cup60 gWaterice-cold
  • 1 tbsp14 gOlive oil
  • ½ tsp1 gPaprika (sweet or smoked)
  • 2⅓ cups sliced250 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Prepare the dippers first: cut the cucumber and carrot into sticks and chill them while you make the dip.
  2. In a blender, whip the tahini and lemon juice for about 1 minute until thick and pale.
  3. Add the garlic, cumin and salt to the blender and blend until the garlic is finely chopped.
  4. Add the black-eyed peas and half of the ice-cold water; blend, scraping down the sides, until smooth.
  5. With the blender running, pour in the remaining half of the water and half of the olive oil, blending 1 to 2 minutes until fluffy and silky.
  6. Spoon the hummus into a shallow bowl, swirl the top, drizzle with the remaining half of the olive oil and dust with the paprika.
  7. Serve with the cucumber and carrot sticks for dipping.

Contains: Sesame.

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

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