A twist on classic hummus, with lucky Black-eyed peas in place of the chickpeas. This smoky black eyed pea hummus is a wonderful appetizer or snack that's gluten-free, dairy-free and vegan.
BLACK HISTORY MONTH VIRTUAL POTLUCK
Black History Month (BHM) is a celebration of the Black Culture and the African diaspora through: food, culture and history. And with that we are so proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022 with a virtual potluck exploring Black food through the lens of Afrofuturism.
Our contribution to this years gathering includes black eyed pea hummus, cornbread crackers and collard green chips.
Cook and share these inspiring recipes by checking out the list of participants below. Follow each creator and continue the discussion here and on social media with us using the hashtag #BHMVP2022!
Check out 25 more plant-based southern comfort food recipes.
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.
- BLACK HISTORY MONTH VIRTUAL POTLUCK
- Frequently Ask Questions
- Preparation Shortcut
- How To Store It
- Hummus Variations
- Black Food Through The Lens Of Afrofuturism
- 2022 Black History Month Virtual Potluck Recipes
- 📖 Recipe
- Related Vegan Soul Food Recipes
- Like This Post. Pin This Recipe For Later!
The smells and tastes of good luck, prosperity and good health in the New Year. Familiar recipes reimagined and displayed in ways that convey progression.
This Homemade Black-Eyed Pea Hummus is :
- Easy To Make
- Creamy & Smooth
- Protein Rich
- Delicious and Healthy
Once you learn how quick and simple homemade hummus is to make. You will never look at store bought hummus the same. The look, is the future but the tastes are calling back to the past.
Frequently Ask Questions
You can eat black eyed peas as a side dish. They're 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 helps 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!
A great low calorie snacking option with under 100 calories for 2 tablespoons. And under 300 calories per generous entree size servings. This recipe is packed with 9g of protein and 7g of fiber per entree serving.
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 blackeyed peas 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.
How To Store It
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.
The great thing about hummus is its versatility. The foundation of the hummus is very forgiving so you can use beans, peas or lentils.
Hummus is great plain but also lends itself to bolds flavors like beet hummus, roasted peppers, roasted garlic or the classic plain hummus
Black Food Through The Lens Of Afrofuturism
Afrofuturism joins the culture of the black diaspora, space and the future.
Like science-fiction; people of color have had to rely on their resilience. From the middle passage to Octavia Butler; lack of resources have always been a challenge, which means one must be ingenious and make what may appear as ordinary or undesired into that which is most desired. The way the food looks may change; will change, but the taste will always call back to the past, the culture.
2022 Black History Month Virtual Potluck Recipes
We are so happy to be able to share this amazing list of black food bloggers’ recipes for the 2022 Black History Month Virtual Potluck.
VEGAN PARTICIPANT LIST
Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life
Vegan Coconut Cake with Lime Glaze by Chenée Today
Coconut-Lime Cornmeal Tres Leches Cake by Savor and Sage
Full list our recipes for Black History Month Virtual Potluck here.
Shout out these amazing Black culinary creatives when you try these recipes! Help amplify our voice in the month of February, Black History Month, Juneteenth and beyond! #BHMVP2022
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
Easy 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
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Salt - can add more to taste
- ⅛ teaspoon Smoked paprika - optional
- Drain (reserving liquid) and rinse blackeye pea under cold water1 can 15 oz Black Eyed Peas
- Place in food processor (a bullet machine can work too)
- Add Tahini paste, water, lemon juice, olive oil , salt, onion and garlic powder3 tablespoons Tahini paste, 3 tablespoons Extra virgin olive oil, 1 Lemon, ½ teaspoon Onion powder, ½ teaspoon Garlic powder, ½ teaspoon Salt, ⅛ teaspoon Smoked paprika , 3 to 4 tablespoons Water
- 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.
Related Vegan Soul Food Recipes
- Gluten-Free Cornbread Crackers
- Crispy Collard Chips
- Crudite - carrot sticks, red and yellow bell peppers, cucumbers and tomatoes
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What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.
If you give this black eyed pea hummus recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
Live Love and Eat Good Food!
Wow! All of the flavors in this hummus were amazing! It was simple enough to make, and easy to store to enjoy another day! Thank you for sharing the recipe!
This is easily one of my new favorite recipes! I love the addition of black eyed peas, omg so delicious!
Love me some hummus. Love me some black eyed peas. So how could it get any better? Will be making this again and again.
I made this on New Years Day for good luck and it was SO GOOD. I couldn't believe how smooth and creamy it was. This will be my go-to hummus recipe from now on.
I love hummus and I am always looking out for variations. I usually go for cannellini beans when I am not using chickpeas but I was so excited to use black-eyed beans as I had some in my cupboard already. This dip did not disappoint and I can't wait to serve it as an appetizer at my next get-together.
I've never tried black-eyed-pea hummus before and I'm sad it's taken me so long. This was delicious and so creamy. Now I have another dish for black-eyed-peas to celebrate the New Year.
I love that I could use canned black eyed peas for this hummus. It truly was quick and easy to make and made for a nice snack during the workday. Thanks!
This was rich and unbelievably silky too! Best hummus I have had to date and I will for sure be making more!
This was my first time making black eyed pea hummus and let's just say it was love at first sight! It turned out so creamy and delicious!
I had some leftover black eyed peas after the new year, so this recipe was right on time. Delectable!
This was my first time making hummus and it is so good!! I can't wait to make it for my next event!!
This was my first time making black-eyed pea hummus and it turned out amazing thanks to your recipe! I love the rich creaminess of the hummus and the delicious flavor! I will definitely be making this again and again!
This black eyed pea hummus tastes just as good as one made with chickpeas! Just as healthy too!
I can't believe I've never had black eyed pea hummus! This is genius. I made it with some frozen pre-soaked BEP that I had leftover from New Years and my entire family spazzed out about how much better it tastes than chickpea hummus.
Delicious and healthy, liked the twist of the canned black eyed peas instead of chickpeas.