Black Eyed Pea Hummus Recipe

By: Talia

Black Eyed Pea Hummus Recipe

Black-Eyed Pea Hummus 


Serves 6


1 15-ounce can of plain black-eyed peas, rinsed and drained


¼ cup of extra-virgin olive oil, plus more for drizzling


⅓ cup of tahini


½ cup of freshly squeezed lemon juice


1 ½ teaspoons of kosher salt


4 garlic cloves, minced or roughly chopped


1 teaspoon of smoked paprika, plus more for garnish


½ teaspoon of ground cumin


½ teaspoon of ground coriander


½ teaspoon of chili powder


1 teaspoon of brown sugar or raw sugar


1 teaspoon of hot sauce


2 tablespoons of minced fresh parsley, preferably flat leaf, for garnish


1 tablespoon of sesame seeds, for garnish


  1. Reserve 2 tablespoons of black eyed peas. Mash or pulse the remaining peas in a food processor. Mashing makes for a chunkier mix, and processing makes for a smoother dip. If you are using the processor, pulse for about 15 seconds at a time, until the peas are broken down.

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