Chickpea Hummus is great, it really is. But here’s the thing – you can make delicious, quick dips from a wide variety of beans and other pulses. Which brings me to this recipe for Black-Eyed Pea Hummus! Black-eyed peas are very underappreciated, in my opinion, which is such a shame. Why should we all get onboard the black-eyed pea train? Lots of reasons, honestly. But for this particular post, I’ll stick to reasons black-eyed peas work brilliantly in hummus.
Reasons Black-Eyed Pea Hummus is Delightful
This black-eyed pea hummus is…
- Super creamy – black-eyed peas, especially when pureed, tend to have a creamy, velvety texture
- Slightly peppery – black-eyed peas taste quite different from other beans and pulses, with a subtle and delicious peppery flavor
- Good for you and good for the planet – black-eyed peas are packed with nutrition, and the plants demonstrate heat and drought tolerance that can help reduce water usage and allow them to grow in areas where other crops may not be successful
Not to mention, black-eyed peas are cute. Yes, I said it – something about them is just so adorable. You’re allowed to judge me for thinking this, but the next time you look at black-eyed peas, I challenge you to do so with an open mind and not reach the same conclusion. Look at this photo below. Even with the poor lighting and me not taking the time to edit that, you’re undoubtedly experiencing the urge to say “aww.”
While we’re on this note, two other black-eyed pea recipes I really enjoy are Cowboy Caviar and Herby Bean Toast.
Black-Eyed Pea Hummus
Course: Appetizers, SnacksDifficulty: Easy4
servings10
minutes200
kcalBlack-eyed pea hummus is creamy, delicious, and healthy. It’s a fun spin on chickpea hummus that makes a perfect snack or appetizer.
Ingredients
1 and 1/2 cups cooked black-eyed peas – save cooking water
1 garlic clove*
4 Tbs tahini
1 tsp cumin (ground)
1/2 tsp smoked paprika, plus more to sprinkle on top (smoked paprika really takes the flavor of this hummus – and many other foods – up a notch, and it is not the same as sweet paprika)
1/4 salt, or to taste
1 Tbs olive oil
3 Tbs lemon juice (fresh)
- Serving suggestions: Vegetables, crackers, pita
Directions
- Drain black-eyed peas, saving the cooking water. Note: if using canned instead of home-cooked, you can use the liquid in the can, but it may be high in sodium (depending on what you purchased). If you would prefer to not use the liquid, you can simply use water to thin this hummus instead of cooking liquid, although it will of course have a slightly more diluted flavor and can impact texture a little (water is thinner than the more viscous cooking liquid).
- Lazy way (which is the way I use, so no judgment): Add all the ingredients except the cooking water to a high-powered blender or food processor.
Potentially better way (and yet I never do this – see note*): Mince garlic before adding it, to avoid large chunks of garlic being left in the dip and ensure the garlic is evenly blended into the hummus. Then, add in all other ingredients except the cooking water.
Either way, start with only 1/4 tsp of salt, knowing that you may need to add more depending on your taste preference and if the black-eyed peas you are using were cooked in salt. - Puree, scraping down the sides as needed.
- Add small splashes (~1 Tbs) of cooking liquid or water at a time, blending after each addition, to achieve your desired consistency. Adding too much liquid at once can result in a dip that is too runny, so take it slow.
- Taste for seasoning and adjust if necessary. Serve with vegetables, crackers, and/or pita for dipping.
Recipe Video
Notes
- *I have a high-powered blender and was overconfident about how well it would blend everything, even though I was making a very thick style dip with not a lot of liquid. So basically, I ended up with a few bites of VERY large chunks of garlic. Now, I like garlic and this didn’t really bother me, but the people I talked to after eating this may feel differently about the whole garlic breath situation.
- For a more colorful dip, top with a drizzle of olive oil, fresh herbs, and/or a sprinkle of smoked paprika.
Black-Eyed Pea Hummus Nutrition Facts
I created these nutrition facts for this Black-Eyed Pea Hummus in Nutritionist Pro. Numbers may vary with factors such as slightly different ingredients or brands.
Split Pea Hummus
I also really like to make hummus using split peas! Especially with the smoky, rich flavor from the smoked paprika, it tastes almost like a split pea soup hummus – which may sound strange but works SO well! This photo looks almost like wasabi or green ice cream or something, and for that, I apologize. But I was hungry and plating was not really on my radar. Plus, I like hummus that is super thick, which does not always make for the most attractive photos. Especially when combined with aforementioned impatience and hunger.
Wondering what the nutrition facts look like for split pea hummus? Here you are! One difference is that this is for 2 cups of cooked split peas (instead of 1 and 1/2 cups of cooked black-eyed peas like in the above recipe and nutrition facts) – because the more pulses the better, right? 🙂
Split Pea Hummus Nutrition Facts
Bean Dip Inspiration
Looking for more dips? Check these out:
- Zesty Olive Bean Dip
- Artichoke Bean Dip
- Pumpkin Bean Dip
- Buffalo Chickpea Dip
- Snickerdoodle Hummus – because beans work beautifully in sweet treats, too!
