Instant Pot Black-Eyed Pea Hummus. A quick side dish, with extra flavor from dried black-eyed peas, ready in about an hour thanks to pressure cooking.
Pressure Cooker Black Eyed Peas
- 1 cup dried black-eyed peas, sorted and rinsed
- 4 cups water (if cooking the black-eyed peas)
- ½ teaspoon fine sea salt
- 2 medium cloves garlic, peeled
- ½ teaspoon fine sea salt
- Juice of 1 lemon (about 3 tablespoons)
- ¼ cup tahini (or substitute natural peanut butter)
- ½ cup extra virgin olive oil
- Paprika for garnish (smoked Spanish paprika is my favorite)
- Pressure Cook the Black-Eyed Peas for 15 minutes with a Natural Release: Sort and rinse the dried black-eyed peas. Pour them into an Instant Pot or other pressure cooker, and add 4 cups of water and ½ teaspoon of salt. Lock the lid, and cook at high pressure for 15 minutes in an Instant Pot or other electric PC (use “Manual” or “Pressure Cook” mode), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes more. Drain the black-eyed peas.
- Make the Hummus: Turn on the food processor, and drop the peeled garlic cloves through the feed tube. Process the garlic, letting it bounce around in the food processor until it is completely chopped, about 30 seconds. Add the black-eyed peas and ½ teaspoon fine sea salt, and process with one-second pulses until the black-eyed peas are ground up, about 5 pulses. Add the lemon juice and tahini to the food processor. Process for 15 seconds, scrape down the sides of the food processor with a spatula, then process another 15 seconds, or until completely combined. The resulting mix will be very thick; scrape down the sides again if it needs it. Turn on the food processor and drizzle the olive oil in slowly through the feed tube in a thin stream. Let the food processor run for another 30 seconds, or until the hummus looks smooth and a little fluffy. Remove the hummus to a serving dish, dust with the paprika, drizzle with a little more olive oil, and serve.
- Make ahead beans: If you already have 3 to 4 cups of leftover Instant Pot Black-Eyed Peas, skip step 1. (If they’re frozen, thaw them out in the microwave before using them in the recipe.)
- Canned beans: If you don’t have time to make black-eyed peas from dried, substitute two 15 ounce cans of black-eyed peas. Rinse them well, and use water instead of the black-eyed pea broth.
- This hummus keeps for about a week in the refrigerator, or up to 6 months in the freezer. I store leftovers in 2-cup containers.
- Pressure Cooker (I love my Instant Pot electric pressure cooker)
- Food Processor (Like my workhorse Cuisinart)
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Black-Eyed Pea Hummus, Pressure Cooker Black-Eyed Pea Hummus