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, and this recipe for garlic hummus without tahini, is another great option.

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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