Someday I will fully write about all my digestive issues, but for now traditional hummus is off the table, so I decided to play around with new hummus and came up with this spicy blackeye peas and artichoke hummus.
It has no chickpeas or tahini, but it is packed with clean fiber. Don’t want it spicy? Omit the jalapeño. Some people might also like a half teaspoon of sea salt instead of a 1/4 teaspoon. Customize it for your taste.
By Michelle Maskaly
1 can blackeye peas
1 can artichoke hearts in brine
1 jalapeño, chopped in quarters
1 lemon juiced
1/4 teaspoon sea salt
1/4 teaspoon cumin
2-3 tablespoons olive oil
Rinse and drain both the blackeye peas and the artichoke hearts.
In a food processor add the blackeye peas, artichokes, lemon juice, sea salt, cumin and two tablespoons olive oil.
Mix until almost smooth.
Add in the jalapeño and a third tablespoon of olive oil if the hummus is too thick.
Serve with fresh vegetables, or spread on a sandwich.