Black-Eyed Pea Hummus (Print View)

Creamy protein-rich tahini spread with black-eyed peas, fresh lemon, and garlic. Ready in 15 minutes.

# What You'll 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 the 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 ensure even blending.
03 - Add water one tablespoon at a time, blending between additions, 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. Drizzle with olive oil and sprinkle with paprika or sumac and fresh parsley if desired.
06 - Serve with fresh vegetables, pita bread, or use as a spread.

# Expert Insights:

01 -
  • It comes together in 15 minutes, making it perfect for when you want something homemade but don't have hours to spend.
  • Black-eyed peas are packed with protein and fiber, so you feel genuinely nourished, not just satisfied by a snack.
  • The flavor is bright and garlicky without being overwhelming—it plays well with almost anything you serve it alongside.
02 -
  • Tahini varies wildly between brands—some are bitter, some thin, some almost nutty—so taste yours before committing to the full amount, and don't hesitate to use a bit less if it's particularly strong.
  • The hummus will thicken slightly as it sits, so if you're serving it hours later, you might need to stir in a splash more water or even a touch of olive oil to restore that creamy texture.
03 -
  • If your food processor is struggling to create a smooth blend, try warming the tahini briefly by running warm water over the closed jar—this loosens it up and helps everything combine more easily.
  • The secret to restaurant-quality presentation is that little well of olive oil in the center and a generous sprinkle of paprika; it takes seconds but makes your hummus look intentional and special.
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