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This black eyed pea hummus is a creamy, flavorful twist on classic hummus made with pantry staples. It’s an easy dip or spread that comes together quickly and works well for snacks, appetizers, or light meals.
Featured Comment
“Made this recipe from our leftover Black-Eyed Peas from New Years Day! Yummy!!”
– Sherry
Why You’ll Love This Recipe
- Simple Pantry Ingredients: Made with canned black-eyed peas and everyday staples you may already have on hand.
- No Tahini Required: This easy hummus recipe delivers great flavor and a creamy texture without tahini.
- Creamy and Flavorful: Garlic, cumin, and smoked paprika create a well-balanced, savory dip.
- Nutritious Snack Option: Black-eyed peas add protein and fiber, making this hummus a satisfying choice.
- Versatile to Serve: Enjoy it as a dip, spread, or sandwich filling.
Black eyed peas have always meant more to me than just an ingredient. Growing up in the South, they were part of our New Year’s table, served with the hope that the year ahead would bring a little extra luck and a lot of good things. That tradition goes back generations, to a time when black eyed peas helped sustain families through hard years and became a symbol of resilience and possibility.
This black eyed pea hummus is my way of honoring that history while enjoying these humble beans in a fresh, modern way. Every time I make it, I think about how food connects us to the past and reminds us that simple ingredients can carry powerful stories. It’s a small bowl of comfort, tradition, and hope, shared one bite at a time.
If you’re continuing the New Year’s tradition of eating black eyed peas, this black eyed pea hummus is a great addition to the table. Serve it alongside festive New Year’s recipes like savory roasted cabbage, unstuffed cabbage rolls, a small batch of corn muffins or a single serving of cornbread.
Ingredients
If you have any ingredients leftover from this smoky black-eyed pea hummus recipe, check out our Leftover Ingredients Recipe Finder.
- Black eyed Peas: 2 (15-ounce) cans black-eyed peas, drained and rinsed. Canned peas make this easy black-eyed pea hummus quick to prepare and pantry-friendly. Replace with cooked peas if you prefer. Leftover black eyed peas? Use them to make a small batch of cowboy caviar.
- Garlic: 1 clove garlic adds bold flavor. Chop or mince before adding to your food processor or blender so it purees evenly.
- Olive Oil: Use extra-virgin olive oil for a rich flavor and smooth texture. You can substitute a lighter olive oil if needed.
- Lemon Juice and White Wine Vinegar: Fresh lemon juice brightens the dip. Bottled lemon juice works in a pinch. White wine vinegar adds a subtle tang that balances the earthiness of the peas.
- Seasonings: Ground cumin, smoked paprika, salt, and black pepper build depth and warmth in this savory hummus blend.
Recipe Variations
These easy black-eyed pea hummus variations let you change the flavor using simple add-ins you may already have on hand.
- Spicy Black-Eyed Pea Hummus: Add a pinch of cayenne pepper or a few drops of hot sauce for extra heat.
- Herb Hummus: Blend in fresh parsley or cilantro for a fresh, herb-forward flavor.
- Roasted Garlic Hummus: Use roasted garlic instead of raw garlic for a milder, slightly sweet flavor that adds depth.
- Sun-Dried Tomato Hummus: Stir in finely chopped sun-dried tomatoes for a rich, slightly tangy addition.
- Lime and Cilantro Hummus: Swap the lemon juice for lime juice and add chopped cilantro for a bright, fresh finish.
How To Make Black Eyed Pea Hummus
This black eyed pea hummus is a simple twist on classic hummus that comes together quickly using canned black eyed peas, olive oil, lemon juice, garlic, and warm spices. Instead of chickpeas, black eyed peas create a smooth, creamy dip with a slightly earthy flavor, while smoked paprika adds a subtle smoky note that sets this hummus apart.
The result is a creamy, flavorful hummus that works well as a dip for pita chips, tortilla chips, or fresh vegetables like carrots and cucumbers. It also makes a great spread for wraps or sandwiches with chicken or turkey for an easy lunch or light meal.
If you enjoy cooking with black eyed peas, be sure to check out our simple single serving black eyed peas recipe for another easy way to use this pantry staple.
Expert Tips
- Taste and Adjust: Start with the recommended amounts of garlic, lemon juice, and seasonings. After blending, taste and add more lemon juice or salt if needed to balance the flavors.
- Chill Before Serving: If time allows, refrigerate the hummus for about 30 minutes. This gives the flavors time to blend and develop.
- Blend Until Smooth: Blend for at least 1 minute, stopping to scrape down the sides of the blender or food processor as needed. This helps create a smooth, creamy hummus.
Frequently Asked Questions
Yes, canned black eyed peas work very well. Just drain and rinse them before blending.
It has a similar creamy texture but a slightly different flavor since black eyed peas are milder and earthier than chickpeas.
Stored in an airtight container, it will keep for up to 3 to 4 days.
Serve it with pita chips, crackers, fresh vegetables, or use it as a spread for wraps and sandwiches.
More Small Batch Hummus Recipes
If you enjoy hummus, try these two easy hummus recipes that offer different flavors and textures and are perfect for snacks, appetizers, or spreads.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this black eyed pea hummus recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Small Batch Black Eyed Pea Hummus
Equipment
Ingredients
- 2 (15.5 ounce) canned black eyed peas -rinsed and drained
- 1 clove garlic -chopped
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Blend all of the ingredients in a food processor until smooth.
Notes
- Taste and Adjust: Start with the recommended amounts of garlic, lemon juice, and seasonings. After blending, taste and add more lemon juice or salt if needed to balance the flavors.
- Chill Before Serving: If time allows, refrigerate the hummus for about 30 minutes. This gives the flavors time to blend and develop.
- Blend Until Smooth: Blend for at least 1 minute, stopping to scrape down the sides of the blender or food processor as needed. This helps create a smooth, creamy hummus.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I add a tablespoon of peanut butter. It serves the same purpose as tahini in the traditional chickpea hummus. And, after all, anyone who has black-eyed peas in their pantry is highly likely to have peanut butter on hand.
Made this recipe from our leftover Black-Eyed Peas from New Years Day! Yummy!!
Hi Sherry,
I’m so happy you enjoyed the recipe. Happy New Year!!
Joanie