Black-Eyed Pea Hummus (Printable)

Creamy tahini-based dip with black-eyed peas, lemon, and garlic. Ready in 15 minutes.

# What You Need:

→ Legumes

01 - 2 cups cooked black-eyed peas or 1 can (15 oz), drained and rinsed

→ Tahini Mixture

02 - 1/3 cup tahini
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons fresh lemon juice (approximately 1 lemon)
05 - 1 clove garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2 to 4 tablespoons water, as needed for consistency

→ Garnish

09 - 1 tablespoon olive oil
10 - 1/2 teaspoon smoked paprika or sumac
11 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - In a food processor, combine black-eyed peas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt.
02 - Blend until smooth, scraping down the sides of the processor as needed to incorporate all ingredients.
03 - Add water one tablespoon at a time, blending between additions, until the hummus reaches your desired creamy consistency.
04 - Taste the hummus and adjust seasoning with additional salt or lemon juice to your preference.
05 - Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika or sumac and fresh parsley if desired.
06 - Serve with fresh vegetables, pita bread, or as a sandwich spread.

# Expert Advice:

01 -
  • It's ready in under 15 minutes, which means you can make it while water boils for pasta or while guests are still removing their coats.
  • Black-eyed peas bring an earthy sweetness that tahini loves, creating something deeper and less expected than traditional chickpea hummus.
02 -
  • Tahini separates when it sits, so give that jar a good stir before measuring, or you'll end up with a grainy hummus that tastes like disappointment.
  • Black-eyed peas are softer than chickpeas, so they blend into creaminess faster; don't leave your food processor running or you'll get a paste that needs a lot of water to recover.
03 -
  • Room-temperature hummus tastes better than cold hummus; pull it from the fridge 15 minutes before serving so the flavors can speak.
  • If you're using dried black-eyed peas, soak them overnight and they'll cook in about 45 minutes, but canned ones eliminate the guesswork and still deliver every bit as much flavor.
Go back