Black Eyed Beans Hummus

Creamy and tangy beans hummus, made with black eyed peas. Tastes amazing in burgers, sandwiches and shawarmas.

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Hello HTS Community

Let’s try a different hummus today to shake up the tired tastebuds. We will be using black eyed beans/peas or famously known as ‘lobiya‘ in India instead of chickpeas. The recipe remains same as the basic Hummus with addition of a few spices to add a little heat.

This black eyed beans hummus is a great appetizer and goes very well on a mediterranean mezze. I have used this in sandwiches, burgers with falafel and with potato wafers. It is also gluten free, dairy free and vegan.

If you like this recipe, also try Tabbouleh, Ravani (Orange syrup cake) and Avocado toast with balsamic vinegar.

Ingredients you will need:

• Black eyed beans- 1/2 cup (before soaking)
• Tahini- 2 tablespoon
• Garlic- 3 cloves
• Paprika powder- 1 teaspoon
• Cumin powder- 1 teaspoon
• Black pepper powder- 1 teaspoon
• Lemon juice- 1 tablespoon
• Extra virgin olive oil (EVOO)- 1 tablespoon, more for garnish

Tahini

For the tahini, in a pan toast 1 cup sesame seeds for a minute or two, until lightly golden. Cool them for about 10 minutes, before proceeding with the next step. In a food processor, or small mixer jar, add sesame seeds and 3 table spoons of olive oil. Process mixture into paste, keep scraping sides of the jar. Keep adding olive oil, until you reach desired consistency, should be thick pouring. Refrigerate in an airtight container, and you are good for several months.

Steps to make beans hummus:

• Soak black eyed beans overnight in salted water and next morning drain the water and put them in a pressure cooker, with 2 cups of water and salt. Cook over medium heat for 10-15 minutes. Open the pressure cooker only after the pressure has settled. The beans should be soft. Let them cool and come to room temperature. I usually refrigerate the beans with it’s water for at least 2-3 hours, which results in a luxurious hummus.
• If you’re using canned beans, ignore the above step.
• Use a strainer to drain the beans. Do not throw away the water, it has all the goodness. You can use it in curries, sauces or even soup.

• In a blender jar, combine all ingredients along with 2 tablespoon of bean water and 2 ice cubes (if beans are still hot). While blending, drizzle the olive oil. Keep blending until its smooth, creamy and pale. If it looks thick, add another spoonful of water and blend.
• Taste and adjust the elements as you go. I like to add an extra pinch of salt and another teaspoon of lemon juice for the extra zing.
• Scrape the hummus in a serving bowl and create swooshes using a spoon. Top with olive oil, sprinkle some paprika and serve with falafel and pita bread.

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