Black Eyed Pea Hummus
Elevate your dip game with this creamy and flavorful Black Eyed Pea Hummus, a delightful twist on the classic Mediterranean favorite. By swapping traditional chickpeas for nutrient-packed black-eyed peas, this easy-to-make recipe offers a Southern-inspired spin that's perfect for parties, snacks, or healthy lunches. Infused with tahini, zesty lemon juice, earthy cumin, and a touch of smoked paprika, this dip delivers bold, smoky undertones and velvety texture in every bite. Ready in just 15 minutes, it’s ideal for busy days or last-minute entertaining. Serve it with pita bread, crunchy veggies, or your favorite crackers, and don’t forget the garnish of fresh parsley and olive oil drizzle for an irresistible finish. This black-eyed pea hummus is not only delicious but also vegan, gluten-free, and packed with plant-based protein—sure to please every crowd!
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Recipe Information
Ingredients
- 2 cups cooked black-eyed peas (drained and rinsed if using canned)
- 4 tablespoons tahini
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 garlic cloves (minced or grated)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika (plus extra for garnish)
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons water (to adjust consistency)
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 tablespoon extra olive oil (for drizzling)
Instructions
Add the black-eyed peas, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, salt, and black pepper to a food processor or blender.
Blend the mixture on high until smooth and creamy, stopping to scrape down the sides as needed.
If the hummus is too thick, add water one tablespoon at a time and pulse until the desired consistency is reached.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
Transfer the hummus to a serving dish and use the back of a spoon to create small swirls on the surface.
Drizzle extra olive oil over the top, sprinkle with smoked paprika, and garnish with fresh parsley.
Serve immediately with pita bread, fresh vegetables, or crackers. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 16.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4860 mg | 374% | |
| Iron | 21441.1 mg | 119117% | |
| Potassium | 1657 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
