Black-Eyed Pea Hummus (Print View)

Creamy tahini-based spread with black-eyed peas, lemon, and garlic. Ideal for dipping or spreading.

# What You'll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas, drained and rinsed

→ Tahini Mixture

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

→ Garnish

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

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • Nutrient-Rich: High in plant-based protein and fiber from black-eyed peas.
  • Quick Preparation: Ready in just 15 minutes, making it a perfect last-minute appetizer.
  • Dietary Friendly: Naturally vegan and gluten-free.
  • Versatile: Works as a dip, a sandwich spread, or a base for Mediterranean bowls.
02 -
  • Storage: Store in an airtight container in the refrigerator for up to 4 days.
  • Consistency: If the hummus thickens too much after chilling, stir in a small splash of water or olive oil before serving.
  • Allergen Alert: This recipe contains sesame (tahini). Always check labels for potential cross-contamination if serving to those with allergies.
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