Black-Eyed Pea Hummus

This Black-Eyed Pea Hummus is creamy, zesty, and packed with protein! A delightful twist on a classic dip that's perfect for any occasion.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Southern

For the Hummus:

2 15 oz. cans black-eyed peas rinsed and drained
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)

Instructions:

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