A soulful hummus to warm your soul

Soulful Hummus made with black-eyed peas and red beans.

There is nothing like the dutiful humming of a well-used food processor.

I love Beatrice – that’s my faithful food processor. She’s been with me for over 10 years.

Old Beatrice got down in the kitchen the other day and at the end of her soulful solo, she whipped up the most amazing hummus I have ever had.

And her timing could not have been better. So many of us across these United States are safe at home, quarantined, and snug as a bug in a rug as we observe the directives from our local, state and federal officials to cool our heels at home to help stop the spread of COVID-19 or Coronavirus.

Listen to me in the kitchen on my new podcast on 94.7 The Wave.

With so some many of us at home, we are eating an array of in-between meals, crunchy, salty and deliciously fat filled snacks.

Well put down that bag of chips and sour cream onion dip! My tasty and Soulful Hummus recipe is not only a healthier alternative, it’s creamy and savory deliciousness will warm your soul. You will love the marriage of black-eyed peas and red or light kidney beans in this hummus remix.   The easy to make tortilla chips are a bonus (you are welcome) and they are figure friendly too.

Stay home, stay safe and be well my foodie friends.

Soulful Hummus

  • Servings: 6 to 8
  • Difficulty: Very easy
  • Print

This recipe is not only easy to make, it will warm your soul.

You will need a food processor for this recipe. If don’t have one, try a blender but be sure to smash your peas and beans in a mixing bowl with a potato smasher before adding them to the blender.

Ingredients

1 heaping teaspoon jarred minced garlic or 2 fresh cloves finely chopped
1 (16-oz.) can black-eyed peas, drained and rinsed
1 (16-oz.) can red beans or light kidney beans, drained and rinsed
6 tablespoons extra-virgin olive oil
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon smoked paprika
½ to 1 teaspoon salt (I used a teaspoon)
¼ to ½ teaspoon black pepper
½ teaspoon ground cumin
1/8 teaspoon ground chipotle pepper (use 1/4 teaspoon if you love the heat)
¼ teaspoon dried thyme (not ground thyme)
Lemon zest
2 tablespoons olive oil
Fresh chopped parsley, cilantro, chives or green onion (your choice- optional)

Directions

  1. Gather all your ingredients before you start.
  2. Add all the ingredients to a food processor.
  3. Grate a little lemon zest over the top of the mixture in the processor.
  4. Process until smooth.
  5. Spoon hummus into a lovely plate or individual sized pasta bowl.
  6. Smooth out the surface and in a circular motion, drizzle 2 tablespoon over the hummus.
  7. Lightly sprinkle top of hummus with smoked paprika or sumac.
  8. Top with fresh chopped herbs of your choice (parsley, cilantro, chives or green onion) or lemon zest.
  9. Serve with pita chips, vegetable strips like bell peppers or my easy oven tortilla chips below.

Easy Oven Tortilla Chips
You will need a parchment lined baking sheet for this recipe

Ingredients
4 tortillas
Non stick cooking spray
salt – pain, seasoned or Cajun

Directions

  1. Set oven to 350 degrees Fahrenheit.
  2. Gather all your ingredients before you start.
  3. Stack tortillas on top of each other.
  4. Cut them in half, quarters then eighths.
  5. Spread the cut tortillas on a baking sheet lined with parchment paper.
  6. Spray the tortillas with non-stick. Turn them over and spray the other side.
  7. Place baking sheet in the oven and bake 9-10 minutes.
  8. Remove when done and season with salt right on the baking sheet.

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