A couple of days ago, I bought a can of Hanover Blackeye Peas (I think it is “eyed” and not “eye”.) to test as a hummus substitute for Garbanzo beans. Not quite the same texture as Garbanzo beans, but a little mealy if not cooked thoroughly. I ground them up and added garlic, chopped onion, coriander and a handful of Italian parsley. It ground to a more smooth paste than the Garbanzos would have. The coriander gave the paste an interesting flavor.
[NOTE 12/05/24]: As I re-read this short posting, I recalled that recently I made some regular hummus (Garbanzo beans), and I also made some Black Bean Hummus. I liked the flavor of both, but I had added some Spicy Chili Crisp to the black bean version and this gave it an exceptionally different flavor. It wasn’t too hot, but just enough heat and flavor to be a pleasant alternative. And, I put both of them in a single plastic container to take down for Thanksgiving dinner. *Recall I like re-using the Hillshire Farms plastic containers, with red lids, from their deli meat selections. The two colors of hummus were striking in the tub.
[end NOTE]
Bill Gibson, II 