Spring is a fun time for get-togethers with family and friends. Buffets are the way to go – relaxed atmosphere and plenty of food choices for everyone. Whether you're having your own get-together or attending a spring brunch, this spread makes a great addition to the table. It's healthy, colorful, and ready in no time!
This dip is not just loaded with bold flavor, but also nutrition. Black-eyed peas are powerful! Not only do they symbolize good luck – they are also loaded with iron. And the addition of roasted red pepper adds vitamin C, which amps up your iron absorption. Add a whole-grain bread or chip, and you’ve got a complete protein.
This hummus is topped with a Middle Eastern spice called nigella sativa. You can find it in ethnic markets or online. If you'd prefer, you can substitute cracked black pepper …but I highly recommend investing in a jar of nigella sativa, which has a wonderful toasted onion flavor.
A great dipping option for this hummus is toasted whole-grain bagels. Slice the bagels in half (if not pre-sliced), then cut into quarters. Place bagel pieces on a tray. Bake for 350 degrees until toasted, about 20 minutes (check after 15 minutes).
Black-Eyed Pea & Red Pepper Hummus
1 can black-eyed peas, rinsed and drained (or 2 c. cooked)
1 tbsp. tahini
2 whole roasted red bell peppers (or the equivalent amount of red pepper strips)
1 tsp. garlic powder
1/4 tsp. sea salt or pink salt
1 tbsp. nigella sativa
1/4 c. olive oil
1/4 c. water
Topping: 2 tbsp. olive oil, additional nigella sativa for drizzle
Place all ingredients except toppings into a food processor and blend until smooth. Place hummus in a bowl and drizzle with olive oil and nigella sativa.