Delicious Black-Eyed Pea Hummus is my third Southern black-eyed pea recipe this week and one that I wanted you to have in your arsenal of black-eyed pea recipes. New Year’s Day is coming up, and you need Black-Eyed Peas so that you will have the best chance for good luck and prosperity in the coming year.

You might not be familiar with Black-Eyed Pea Hummus, but I’ll bet you have had regular hummus made with Chickpeas or Garbanzo beans and tahini, a sesame seed paste. Another tasty variation is avocado hummus!

In fact, hummus is an Arabic word which means chickpea. Like my other two Black-Eyed Pea recipes, Black-Eyed Pea Hummus is as nutritious as it is delicious and it’s just as easy to make.

I first tasted Black-Eyed Pea Hummus at a cookbook club luncheon hosted by a friend, Courtney Glazer. Courtney served this delicious hummus as an appetizer and from my first taste I was hooked. The original recipe, which I have adapted, came from the Southern Living Southern Gentleman’s Kitchen Cookbook.

Hummus certainly did not originate in the South, but using black-eyed peas instead of chickpeas transforms it into a dish any Southerner would be proud to serve!

The ingredients for Black-Eyed Pea Hummus include cooked black-eyed peas, tahini, lemon juice, garlic, cumin, olive oil, kosher salt, and smoked paprika. When making this recipe, I used leftover black-eyed peas from my Southern Black-Eyed Peas recipe, but if you are short on time, you can easily substitute canned black-eyed peas, and no-one will be the wiser.

I usually serve Black-Eyed Pea Hummus with pita chips, but it is also delicious served with crackers, cut-up veggies or warm toasted pita bread.

To make Black-Eyed Pea Hummus, gather your ingredients and process drained cooked or canned peas, minced garlic, salt, 1 tablespoon olive oil, 1 tablespoon water, ground cumin and lemon juice in a food processor fitted with a steel blade or blender until smooth.

Add tahini and 1 tablespoon water and process until the mixture is smooth and the consistency you desire. You may need to add additional water, 1 tablespoon at a time to thin it down.

Spoon the hummus into a small bowl, garnish with the remaining 1 tablespoon olive oil and sprinkle with paprika.

Serve with pita chips, cut-up veggies, crackers, or toasted pita bread triangles.

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Black-Eyed Pea Hummus

Sharon Rigsby

Hummus did not originate in the South, but using black-eyed peas instead of chickpeas transforms it into a delicious dish any Southerner would be proud to serve!

5 from 2 votes

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine International, Southern

Servings servings

Calories 31 kcal

Ingredients

▢ 2 cups cooked black-eyed peas rinsed and drained may use canned black-eyed peas
▢ 3 tablespoon fresh lemon juice
▢ 2 cloves garlic minced, can substitute 1 teaspoon garlic powder
▢ ¼ teaspoon kosher salt
▢ ⅛ teaspoon ground cumin
▢ 2 tablespoon extra virgin olive oil divided
▢ 2 tablespoon tahini sesame seed paste
▢ ⅛ teaspoon smoked paprika for garnish

Instructions

Process drained cooked or canned peas, minced garlic, salt, 1 tablespoon olive oil, 1 tablespoon water, ground cumin and lemon juice in a food processor fitted with a steel blade or blender until smooth.
Add tahini and 1 tablespoon water and process until the mixture is smooth and the consistency you desire. You may need to add additional water, 1 tablespoon at a time to thin it down.
Spoon the hummus into a small bowl, garnish with the remaining 1 tablespoon olive oil and sprinkle with paprika. Serve with pita chips, cut-up veggies, crackers, or toasted pita bread triangles

Notes

Nutrition

Calories: 31kcalCarbohydrates: 0.5gProtein: 0.02gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 308mgPotassium: 7mgFiber: 0.02gSugar: 0.1gVitamin C: 3.3mg

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