Black-Eyed Pea Hummus (Printable Version)

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

# List of Ingredients:

→ Legumes

01 - 2 cups cooked black-eyed peas, or 1 (15 oz) can, 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 black-eyed peas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
02 - Process until smooth, scraping down the sides of the bowl 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 sandwich spread.

# Expert Advice:

01 -
  • It comes together in under 15 minutes and tastes like you've been simmering something all afternoon.
  • Black-eyed peas give it an earthier, slightly nuttier flavor than regular hummus, making it feel fresher and less expected.
  • It's naturally vegan and protein-packed, so you can feel good about what you're eating without any sacrifice in taste.
02 -
  • If your tahini is thick and pasty, add the water before blending—it makes the whole process smoother and prevents your food processor from working too hard.
  • Taste as you go with seasoning; tahini can muffle flavors, so you'll almost always need more lemon than you think.
03 -
  • If you can't find good tahini or it seems suspiciously thick, give it a stir with a fork before measuring—sometimes the oil separates and it just needs a remix.
  • Squeeze your lemon fresh instead of using bottled juice; the difference in brightness is noticeable and worth those ten seconds of effort.
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