When it comes to dips, hummus has stolen the show. But have you ever considered swapping out the traditional chickpeas for something a little different? Enter Black-Eyed Pea Hummus! This creamy, zesty alternative is not only delicious but also packed with protein and fiber. Plus, it’s super easy to whip up, making it a perfect snack or appetizer for any occasion. Let’s dive into why this dish deserves a spot on your table.

Why It Deserves a Spot

Black-eyed peas are often celebrated in Southern cuisine, especially during New Year’s celebrations for good luck. This versatile legume packs a nutritional punch, offering a rich source of protein, fiber, and valuable nutrients. The creamy texture of black-eyed peas makes them an excellent base for hummus, and their slightly nutty flavor pairs beautifully with zesty lemon and earthy tahini. This Black-Eyed Pea Hummus is not only a unique twist on a classic but also a delightful way to enjoy a healthy snack. Plus, it’s vegan and can easily be made gluten-free!

Gather These Ingredients

To create this vibrant, tasty dip, you’ll need the following ingredients:

2 (15 oz.) cans black-eyed peas, rinsed and drained (see notes)
2 tsp. minced garlic
6 T fresh-squeezed lemon juice (or slightly less if you’re not that into lemon)
1/2 – 1 tsp. salt
2 T olive oil (plus 2 T more for drizzling on hummus)
1/2 tsp. ground cumin
3 T tahini sauce (sesame seed paste), or more
Water to thin hummus as needed (I used 2 T water)
Powdered sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this)

Equipment at a Glance

To make your Black-Eyed Pea Hummus, you will need some basic kitchen equipment:

Food processor or blender: Essential for achieving that smooth, creamy texture.
Measuring cups and spoons: For accurate ingredient measurements.
Spatula: To scrape down the sides of your food processor and ensure everything is blended well.
Serving bowl: To present your hummus beautifully.

Cooking Black-Eyed Pea Hummus: The Process

Creating Black-Eyed Pea Hummus is a breeze! Follow these steps for a delicious result:

Step 1: Prepare Your Ingredients

Start by rinsing and draining the black-eyed peas thoroughly to remove any excess sodium from the canning process. This step is crucial for achieving a clean flavor in your hummus.

Step 2: Combine Ingredients in the Food Processor

In your food processor, add the rinsed black-eyed peas, minced garlic, fresh lemon juice, salt, olive oil, ground cumin, tahini, and the water.

Step 3: Blend Until Smooth

Secure the lid on your food processor and blend on high speed. Stop occasionally to scrape down the sides to ensure even blending. If the mixture is too thick, add additional water, one tablespoon at a time, until you reach your desired consistency.

Step 4: Taste and Adjust Seasoning

Once blended, taste your hummus! This is where you can adjust the salt or lemon juice to suit your personal preference. If you like a little more zest, don’t hesitate to add more lemon juice.

Step 5: Serve and Garnish

Transfer your hummus to a serving bowl. Drizzle the additional olive oil on top and sprinkle with powdered sumac for a vibrant finishing touch. Serve with pita bread, vegetables, or your favorite crackers.

Texture-Safe Substitutions

If you’re looking to customize your Black-Eyed Pea Hummus, consider these substitutions:

Chickpeas: If you prefer traditional hummus, substitute black-eyed peas with chickpeas.
Garlic powder: In a pinch, you can use garlic powder instead of fresh garlic for a milder flavor.
Lime juice: For a different citrus twist, swap lemon juice with lime juice.
Sunflower seed butter: If you’re out of tahini, sunflower seed butter can work as a substitute.

Steer Clear of These

While making your Black-Eyed Pea Hummus, there are a few things to avoid:

Over-blending: While you want a smooth texture, over-blending can lead to a gummy consistency.
Too much salt: Start with less salt and add more to taste, as canned beans can already be salty.
Skipping the tahini: This ingredient adds creaminess and depth of flavor. Don’t leave it out!

Freezer-Friendly Notes

If you find yourself with leftover Black-Eyed Pea Hummus, don’t worry! It’s freezer-friendly:

Store in an airtight container: Make sure your hummus is completely cooled before freezing.
Label and date: Write the date on the container to keep track of freshness.
Thaw in the refrigerator: When ready to enjoy, thaw in the refrigerator overnight and stir before serving.

Ask & Learn

Can I use dried black-eyed peas instead of canned?

Yes, you can! Just soak them overnight and cook them until tender before blending. This will provide a fresher flavor.

How can I make this recipe spicier?

For a kick, add a pinch of cayenne pepper or some chopped jalapeños to the food processor when blending.

What can I serve with Black-Eyed Pea Hummus?

This hummus pairs beautifully with pita chips, fresh vegetables like carrots and cucumbers, or even slathered on a sandwich or wrap for added creaminess.

How long does Black-Eyed Pea Hummus last in the fridge?

In an airtight container, it should last about 4-5 days in the refrigerator. Make sure to give it a good stir before serving again.

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Next Steps

Now that you’ve mastered the art of making Black-Eyed Pea Hummus, it’s time to get creative. Experiment with different flavors by adding roasted red peppers, herbs like cilantro or parsley, or even a drizzle of balsamic glaze for a unique twist. This dip is not only versatile but also a canvas for your culinary creativity.

Remember to share your Black-Eyed Pea Hummus adventures with friends and family, and don’t forget to enjoy every creamy, zesty bite! Whether you’re hosting a party or just looking for a nutritious snack, this hummus is sure to impress. Happy blending!