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    Grits and Pinecones » Recipes » Appetizers » Black-Eyed Pea Hummus

    Black-Eyed Pea Hummus

    December 29, 2016 by Sharon Rigsby, Updated June 20, 2020 7 Comments

    Jump to Recipe Print Recipe
    Black Eyed Pea Hummus Pinterest pin

    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.

    Black-Eyed Pea Hummus and pita chips in white duo bowl.

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

    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.

    Black-Eyed Pea Hummus ingredients including cooked black-eyed peas and tahini.

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

    Ingredients for the hummus in a food processor.

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

    Smooth hummus in the food processor.

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

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

    Black-Eyed Pea Hummus and pita chips in white duo bowl.

    Black-Eyed Pea Hummus and pita chips in white duo bowl.
    Print Pin
    5 from 2 votes

    Black-Eyed Pea Hummus

    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!
    Course Appetizer
    Cuisine International, Southern
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 servings
    Calories 31kcal
    Author Sharon Rigsby

    Ingredients

    • 2 cups cooked black-eyed peas rinsed and drained may use canned black-eyed peas
    • 3 Tbsp fresh lemon juice
    • 2 cloves garlic minced, can substitute 1 tsp garlic powder
    • 1/4 tsp kosher salt
    • 1/8 tsp ground cumin
    • 2 Tbsp extra virgin olive oil divided
    • 2 Tbsp tahini sesame seed paste
    • 1/8 tsp smoked paprika for garnish

    Instructions

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

    Notes

     

    Nutrition

    Calories: 31kcal | Carbohydrates: 0.5g | Protein: 0.02g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 308mg | Potassium: 7mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin C: 3.3mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Reader Interactions

    Comments

    1. Gloria Kantor

      December 24, 2019 at 7:39 am

      Planning on making this for a anew years day brunch. How far in advance can I make it?

      Reply
      • Sharon Rigsby

        December 24, 2019 at 9:57 am

        Hi Gloria, I would say about 48 hours. Be sure to give it a good stir before serving. I hope you enjoy it and Happy New Year!
        Sharon

        Reply
    2. Renita

      July 28, 2019 at 5:30 pm

      Where did you find your serving dish. Always looking for
      Different ones.

      Reply
      • Sharon Rigsby

        July 28, 2019 at 5:35 pm

        Hi Renita, I have had it for several years so I can’t be sure, but I think I found it at Home Goods.
        All my best,
        Sharon

        Reply
    3. Danielle

      February 16, 2019 at 4:54 pm

      Wonderful recipe thank you!

      Reply
    4. Rebecca

      May 03, 2017 at 2:14 pm

      How much garlic? It’s listed in the steps but not the ingredients.

      Reply
      • Gritsandpinecones

        May 03, 2017 at 4:58 pm

        Hi Rebecca,
        I’m so sorry, it’s 2 cloves of garlic minced, or you can substitute 1 tsp of garlic powder. I updated the recipe! I hope you enjoy it!

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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