Black Eyed Pea Hummus, a rich and earthy homemade hummus dip recipe made with black eyed peas, tahini, garlic, and lemon juice. Make dip from black eyed peas!
Love black eyed peas? Love hummus? Make a black eyed peas hummus! This simple recipe comes together in less than 10 minutes and will save you money on buying pre-made hummus each and every week.
👉 Ready to learn how to make black eyed peas hummus? Let’s do it!
- Black eyed peas: 1 can of black eyed peas or about 1.5 cups cooked
- Garlic: 2 garlic cloves, which can be roasted with the beets for a nice flavor boost
- Tahini: A core ingredient in hummus, tahini is made from ground sesame seeds
- Lemon juice: A tang of acidic lemon juice is standard in most hummus recipes
- Seasonings: A pinch of salt and pepper, to taste
- Dipping ingredients: carrot sticks, celery sticks, cherry tomatoes, endive, pretzels, pita bread…get creative!
- Recommended tools: food processor
🥣 How to make (step-by-step photos)
1️⃣ Step One: Blend hummus ingredients
Add drained black eyed peas, garlic cloves, tahini, lemon juice, and a generous pinch of salt and pepper to a food processor.
Blend on high speed until smooth, about 1-2 minutes, stopping periodically to push down any ingredients that are on the sides of the food processing container.
3️⃣ Step Three: Serve and store
To serve the hummus, place blended hummus in a small bowl and serve with dipping ingredients like carrots, celery, pita, or pretzels. Enjoy!
❓ Recipe questions + quick tips
Yes! Though classic hummus uses tahini, or sesame seed butter, in addition to chickpeas, you can make hummus by omitting the tahini if you’re looking for a sesame-free option. This black eyed peas hummus is still delicious without tahini.
No, you do not have to use black eyed peas from a can for hummus. You can instead soak dried black eyed peas and cook them until soft before making hummus, though it will take longer. Try cooking black eyed peas in the Instant Pot to cook them faster.
💡 Ideas for servings
- As a dip. Use this hummus as a dip for fresh vegetables, breads, crackers, or pretzels.
- As a spread. Use this black eyed peas hummus as a spread on sandwiches or pita pockets.
- In a smoothie. Make a savory smoothie with black eyed peas hummus as its base (great with greens!).
- In a dressing or sauce. Add oil and vinegar to this hummus to make a salad dressing or a sauce.
🧊 How to store
- Refrigerator storage: To store in the refrigerator, simply place in an airtight container and store in for up to 4 days.
- Freezer storage: To freeze, store in an airtight container in the freezer for up to 2 months. To thaw, simply remove it to the refrigerator for 24 hours before serving.
- To thaw after freezing: You may need to stir in extra olive oil for a creamier consistency after freezing.
♻️ Sustainable kitchen tips
Take advantage of black eyed peas season. Fresh beets are typically in season during the the summer months, but because they are dried they are made year round. Black eyed peas are often eaten around the new year for good luck, so this is a great recipe for your new year party!
Use dried black eyed peas. Instead of buying black eyed peas in the can, buy dried chickpeas and soak and cook them before using to reduce packaging waste.
👉 More hummus and dip recipes
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Black Eyed Pea Hummus
- 1 food processor
- 1 ½ cups black eyed peas canned or cooked from dry
- 2 cloves garlic
- 2 teaspoons tahini
- 1 tablespoon lemon juice
- 1 pinch salt and pepper
- ½ cup olive oil
- Optional for dipping: carrot sticks, celery sticks, cherry tomatoes, pretzels, pita bread, etc.
- Blend hummus: Add 1 ½ cups black eyed peas, 2 cloves garlic, 2 teaspoons tahini, 1 tablespoon lemon juice, a generous 1 pinch salt and pepper, and ½ cup olive oil to a food processor. Blend on high speed until smooth, about 1-2 minutes, stopping periodically to push down any ingredients that are on the sides of the food processing container.
- Serve and store: To serve immediately, place blended hummus in a small bowl and serve with dipping ingredients like carrots, celery, pita, or pretzels. To store, simply place in an airtight container and store in the refrigerator for up to 4 days.