Black Eyed Pea Hummus
Servings
6Serving size
1/2 cup
COOKING TIME
30 Minutes
CHILLING TIME
3 hours
This recipe can be multiplied and keeps well for a few days in the refrigerator.
Ingredients
| 1 slice raw Bacon |
| 2 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
| 1/2 lemon yields Lemon juice |
| 1 Tbsp. Dried or rubbed sage |
| 1 Small Shallots, raw |
| 1 clove Garlic, raw (minced) |
| 1/8 tsp. Red Pepper Flakes |
| 1/2 tsp. Salt |
| 1/2 cup Nonfat Greek Yogurt |
Instructions
Place the bacon in a pan over medium high heat. Cook slowly so that the bacon doesn't crisp but renders the bacon fat into the pan - about 20 minutes total. Let cool.
Combine the bacon, bacon fat, black eyed peas, lemon juice, sage, shallot, garlic, red pepper flakes, salt and yogurt in a food processor fitted with a steel blade.
Process until smooth.
Chill for at least 3 hours in the refrigerator.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
We chose to use bacon instead of tahini, the traditional fat used in hummus, because its rich, Southern flavor would give this a down home feel. The sage adds to the savory flavor and the red pepper flakes offer a bit of zing at the end.