Black-Eyed Pea Hummus

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 I want you to be prepared 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, 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.

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.

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.

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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!

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Course

Appetizer

Cuisine

International, Southern

Prep Time

10 minutes

Servings

8 servings MetricUS Imperial

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

Course Appetizer Cuisine International, Southern Prep Time 10 minutes Servings 8 servings MetricUS Imperial 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

Votes: 1 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. 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.
2. 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.
3. 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

Recipe Notes

Nutrition Facts

Black-Eyed Pea Hummus

Amount Per Serving

Calories 31 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 308mg 13%

Potassium 7mg 0%

Total Carbohydrates 0.5g 0%

Dietary Fiber 0.02g 0%

Sugars 0.1g

Protein 0.02g 0%

Vitamin C 4%

* Percent Daily Values are based on a 2000 calorie diet.