Black Eyed Pea Hummus (Instant Pot)

This Instant Pot Black Eyed Pea Hummus combines a Southern staple with the flavors of a Middle Eastern favorite to make an amazing appetizer and spread.

This hummus made with black eyed peas instead of chick peas has all of the delicious flavor you would expect from hummus. It's enriched with olive oil, tahini, lots of garlic, and lemon juice, plus other good stuff.

Hummus is one of those dishes you can serve as a snack or an appetizer that is so delicious, but can also make you feel a little virtuous at the same time, mostly because it's so nutritious!

There are lots of ways to enjoy hummus. I particularly love it with crudité, pita chips, falafel, and flat breads.

I was first inspired to try making hummus with black eyed peas because I had this bag of dried black eyed peas leftover from another promotion. I've been on a quest to try to use ingredients I already have on hand to cut down on trips to the store and make more room in my pantry.

Substitutes for chick peas in hummus:

As it turns out, you can substitute several kinds of legumes for the chick peas, including white beans, pinto beans, and black beans.... and black eyed peas!

In fact, while white beans are the mildest in flavor, black eyed peas most closely resemble chick peas in looks, making it easier to get your taste testers to try it before you tell them about your ingredient substitution.

This recipe was inspired by a recipe from Michael Twitty, the author of the James Beard winning book, The Cooking Gene: A Journey Through African American Culinary History in the Old South. (affiliate link). Michael also writes the blog, Afroculinaria.

While there are recipes in the book, it is more a narration on food culture and is a quest to chronicle African American roots of Southern cooking. It's not really a cookbook, but a history book with recipes.

According to Food and Wine: "Meet the man who's changing the conversation surrounding Southern food..."

Be sure to listen to his segments on the Splendid Table (exceptional interview with Joe Yonan) and Milk Street Podcasts.

There are lots and lots of spices and ingredients in this hummus. It's super flavorful, and totally hard to stop eating.

While the original recipe called for canned black eyed peas, I pressure cooked some dried black eyed peas in an Instant Pot, which I think makes them extra creamy, especially if you use a quality brand such as Camellia.

Tips for making Instant Pot black eyed pea hummus:

While you can just toss everything into the bowl of a food processor, before you do that, be sure that the garlic is chopped as finely as possible. Otherwise, the garlic may escape the food processor blades and hang out in big lumps, ready to surprise you.

While you might think that there is a lot of extra liquid in the recipe with the olive oil and lemon juice, rest assured, it will all get absorbed and the hummus will thicken.

For the hot sauce, I used Tapatío, but Sriracha or Tabasco will work nicely as well.

To serve, drizzle the top of the bowl with a bit more olive oil, chopped parsley, and a sprinkle of paprika.

Pair this with baba ghanoush for a delicious appetizer tray. 

Welcome to another Multi-cooker Monday, created by Sue of Palatable Pastime! Here you will find recipes for using that small kitchen appliance that may be gathering dust in your closet.

Bring that multi-cooker, pressure cooker, air fryer, slow cooker, etc., out of the closet and make some of these dishes! Your purchase will be justified!

• Beef and Smoked Sausage Goulash from Food Lust People Love
• Instant Pot Ground Beef and Pasta from Making Miracles
• Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
• Spinach & Masoor Dal - Pressure Cooker from Sneha's Recipe
• Saucy Taco Chicken Wings from Palatable Pastime
• Toaster Oven No-Knead Rolls from Sid's Sea Palm Cooking

Instant Pot Black Eyed Pea Hummus Recipe

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Yield: 16 servings

Author: Karen Kerr

This Instant Pot Black Eyed Pea Hummus combines a Southern staple with the flavors of a Middle Eastern favorite to make an amazing appetizer and spread.

Ingredients:

To Make the Black Eyed Peas in the Instant Pot

• 1 cup dried black eyed pea, sorted and rinsed
• 4 cups water
• 1/2 teaspoon fine sea salt

For the Hummus

• All of the cooked black eyed peas
• 1/2 cup extra virgin olive oil
• 2/3 cup tahini
• 1/2 cup fresh lemon juice
• 2 teaspoons smoked paprika
• 1 tablespoon kosher salt
• 8 cloves fresh garlic, finely chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 2 teaspoons brown sugar
• 2 tablespoons tomato paste
• 2 teaspoons hot sauce
• 4 teaspoons minced parsley, for garnish

Instructions:

To Pressure Cook the Black Eyed Peas

1. Pressure cook the black eyed peas for 15 minutes with natural release. 
2. Drain and add the black eyed peas to the bowl of a 14-cup food processor. 

To Make the Hummus

1. Add the rest of the ingredients to the food processor, with the exception of the parsley, and process until smooth. 
2. Transfer to a bowl, cover, and refrigerate until ready to serve. 
3. When ready to serve, drizzle with some olive oil, and sprinkle with paprika and chopped parsley. 

Calories
142.33

Fat (grams)
12.41

Sat. Fat (grams)
1.75

Carbs (grams)
6.92

Fiber (grams)
1.88

Net carbs
5.04

Sugar (grams)
1.33

Protein (grams)
2.89

Sodium (milligrams)
428.47

Cholesterol (grams)
0.00

https://www.karenskitchenstories.com/2020/06/black-eyed-pea-hummus-instant-pot.html

Karen's Kitchen Stories

hummus, black eyed peas

Appetizer

Southern, Middle Eastern

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