A twist on classic hummus, with lucky Black-eyed peas in place of the chickpeas. This black eyed pea hummus is a wonderful appetizer or snack thats gluten-free, dairy-free and vegan.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips in the post.
We wanted to put a new twist on the old classic with Black-eyed pea hummus, cornbread crackers and crispy collard green chips.
Once you learn how quick,simple and fast homemade hummus is to make. You will never look at store bought the same.
This Homemade Black-Eyed Pea Hummus is :
- Easy To Make
- Creamy & Smooth
- Protein Rich
- Delicious and Healthy
Frequently Ask Questions
You can eat black eyed peas as a side dish. There great in soups and salads and of course in dips and spreads.
We use both; canned and dried. The benefit of canned beans is it makes the recipe super quick to make. Dried beans are cheaper with a little more flavor but take more time to prepare with the soaking. You will not be sorry with either choice.
It’s a Middle Eastern dip/spread traditionally made from cooked chickpeas(aka garbanzo beans). The chickpeas are blended together with tahini, lemon, garlic and salt into a thick, creamy, savory spread.
Yes; they can but, most legumes can.
A few ways to reduce/eliminate any gassy situations: soaking the beans help reduce cooking time and aids in digestion; taking over the counter medicines (like Beano) can help prevent or reduce symptoms; if you do not normally eat a lot of beans, slowly ease into eating them. Black-eyed peas are incredibly nutrient-dense, with lots of fiber and protein, definitely worth it!
Substituting chickpeas with black eyed peas gives the classic dip a very smokey flavor you will not regret.
- Canned Black Eyed Peas - to make this recipe super quick we used canned black eyed peas.
- Tahini Paste - is a nutty and slightly bitter paste made from grounded toasted sesame seeds.
- Fresh Lemon Juice
- Extra Virgin Olive oil
- Garlic & Onion powder
- Optional smoked paprika
Black-eyed peas are a legume and are available dried and frozen but for this recipe to keep it simple we recommend buying the canned already cooked peas.
The peas have a earthy, savory smoky flavor. Chickpea's taste are much milder and you'll see them in a lot of vegan recipes substituting for things like chickpea eggs and tuna recipes because of the mild flavor.
One cup of peas has a little more protein than chickpeas 14g compared to 11g but less fiber 6g compared to 9g.
We recommend buying canned black-eyed peas to make preparation quick and easy. Bonus this recipe is great to repurpose leftover black-eyed peas too. But if you already have dried in the pantry those will work after a good soak.
Drain and rinse blackeye pea under cold water reserving liquid(set aside).
Place in food processor (a bullet machine can work too).
Next add tahini paste, lemon juice, garlic & onion powder, water and olive oil.
Blender together until creamy and smooth.
Add more salt to taste and serve.
The great thing about hummus is it versatility. The foundation of the hummus is very forgiving you can use beans, peas or lentils.
How To Store It
In The Refrigerator
Hummus can be made up to two days in advance; just cover and refrigerate in a container with airtight lid.
Hummus will last for a week in the fridge.
Try This Hummus With
- Gluten-Free Cornbread Crackers
- Crispy Collard Chips
- Crudite - carrot sticks, red and yellow bell peppers, cucumbers and tomatoes
Easy To Make Black Eyed Pea Hummus
- Food Processor
- 1 can 15 oz Black Eyed Peas Reserve liquid
- 3 tablespoons Tahini paste
- 3 tablespoons Extra virgin olive oil
- 1 Lemon (3 tablespoons)
- 3 to 4 tablespoons Water - can use reserved liquid or water if you want a thinner consistency
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt - can add more to taste
- 1/8 teaspoon Smoked paprika - optional
- Drain (reserving liquid) and rinse blackeye pea under cold water
- Place in food processor (a bullet machine can work too)
- Add Tahini paste, water, lemon juice, olive oil , salt, onion and garlic powder
- Blender together until creamy and smooth
- Add more salt and pepper to taste
- Store in refrigerator for up to 1 week
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
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