Black Eye Pea and Black Bean Hummus Lettuce Wraps

This protein rich hummus is different from your usual chick pea hummus. Black eye peas are truly my favorite! They are so flavorful and different from the usual black beans or chick peas that we usually eat. I generally have a bag of dry black eye peas in my pantry and break it out whenever I am sick of eating the same thing over and over again. If you don’t cook with them much, I recommend you add them to your rotation. An essential for any vegetarian.

Print Recipe
Black Eye Pea and Black Bean Hummus Lettuce Wraps
Course Main Dish
Cuisine Mediterranean
Servings
servings
Ingredients
Course Main Dish
Cuisine Mediterranean
Servings
servings
Ingredients
Instructions
  1. We used dry black eye peas, but you can also use canned if you prefer. We cooked the dry black eye peas in the Instant on high pressure. with manual pressure release (3 cups of water). It took about 20 minutes. Once the black eye peas are cooked, drain the extra water out.
  2. In a large pan, heat 1 tablespoon of olive oil. Add the garlic once the oil is hot. Follow with the cumin ,smoked paprika and coriander. Drain the black beans and add to pan. Follow with the cooked black eye peas. Let it all cook and soak up the spices for about 5-6 minutes and then turn the heat off. Season with salt and cayenne pepper to taste.
  3. Once the cooked mixture is cooled, use a fork or a potato masher and combine the mixture together until it is the texture of hummus. Stir in some tahini to the mixture.
  4. To serve, place desired amount of hummus on lettuce wrap. Top with sliced jalapeno and add a squeeze of lime juice on top.

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