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Black-eyed Bean Hummus

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Servings: 8 people
Course: Sides and Starters
Ingredients Method

Ingredients
  

  • 425 grams tin black-eyed beans (peas) rinsed and drained (or dried beans, see below)
  • 1/4 cup extra virgin olive oil plus extra for drizzling
  • 1/3 cup Tahini (raw sesame paste)
  • 4 cloves garlic crushed
  • 1 tablespoon preserved lemon brine or 1 1/2 teaspoons sea salt
  • 1 teaspoon brown or raw sugar
  • 1 teaspoon hot chilli sauce such as Sriracha
  • 1 teaspoon sweet or smoked paprika plus extra to garnish
  • 1/2 teaspoon chilli powder
  • 2 tablespoons chopped flat-leaf (Italian) parsley to garnish
  • 1 tablespoon sesame seeds to garnish

Method
 

  1. In a food processor, process the black-eyed beans, pulsing for about 15 seconds at a time until the peas are broken down, scraping down the side of the bowl in between. This can also be done by hand with a masher.
  2. In a small bowl, whisk the olive oil and tahini together, then drizzle into the black-eyed beans, pulsing until incorporated.
  3. Add the lemon juice, garlic, brine or salt, sugar, chilli sauce, paprika, cumin, coriander and chilli powder and pulse again, adding more lemon juice or spices to taste if necessary.
  4. Spoon the hummus into a serving bowl. Sprinkle with the paprika, parsley and sesame seeds and drizzle with olive oil.