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Chipotle Black-Eyed Pea Hummus

Chipotle Black-Eyed Pea Hummus
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Ring in the New Year with this creamy, smoky, slightly spicy Chipotle Black-Eyed Pea Hummus.

  • Author: Nicole Stover
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 8-10 1x
  • Category: Appetizer
  • Method: Blending
  • Cuisine: American

Ingredients

Units Scale
  • 2 15.5 ounce cans black-eyed peas, drained and rinsed
  • 1–3 chipotle peppers in adobo, roughly chopped
  • 1 tablespoon adobo sauce
  • 2 tablespoons tahini
  • 1 large garlic clove, roughly chopped
  • 1/4 cup cilantro roughly chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt, or more to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 3–4 ice cubes
  • 2 tablespoons olive oil

Instructions

  1. Add all of the ingredients to a food processor.
  2. Blend until smooth and creamy, stopping occasionally to scrape down the sides, about 3 minutes.
  3. With the food processor running, stream in the olive oil. Blend until incorporated and smooth.
  4. Taste, and add additional salt, lime juice, or another chipotle or two if desired.
  5. Refrigerate for an hour for best flavor and texture.
  6. To serve, garnish with a sprinkle of chipotle powder, chili powder, or favorite toppings.

Notes

  1. Start with 1 chipotle pepper and then add additional for more heat if desired.
  2. Reserve a few whole black-eyed peas for garnish.
  3. This will last up to a week. Keep it stored in an airtight container in the refrigerator. 

Find it online: https://beachgirlgrills.com/chipotle-black-eyed-pea-hummus/