Black-Eyed Pea Hummus (Printer-Friendly)

A smooth tahini-based spread made with black-eyed peas, fresh lemon, and garlic. Perfect for dipping vegetables or spreading on sandwiches.

# What You'll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas, or 1 can (15 oz), drained and rinsed

→ Tahini Mixture

02 - 1/3 cup tahini
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons fresh lemon juice, about 1 lemon
05 - 1 clove garlic, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2 to 4 tablespoons water, as needed for consistency

→ Garnish

09 - 1 tablespoon olive oil
10 - 1/2 teaspoon smoked paprika or sumac
11 - 2 tablespoons fresh parsley, chopped

# Method:

01 - In a food processor, combine the black-eyed peas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
02 - Blend until smooth, scraping down the sides as needed to ensure even processing.
03 - Add water one tablespoon at a time, blending between additions, until the hummus reaches your desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice as needed.
05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika or sumac and fresh parsley, if desired.
06 - Serve with fresh vegetables, pita bread, gluten-free crackers, or as a sandwich spread.

# Expert Suggestions:

01 -
  • It's ready in 15 minutes, which means you can throw it together while dinner cooks or right before guests arrive.
  • Black-eyed peas pack way more protein than regular chickpea hummus, so you're actually eating something that sticks with you.
  • The flavor is warm and complex without being fussy—tahini, lemon, and garlic do all the heavy lifting.
02 -
  • Don't skip rinsing canned black-eyed peas—the liquid they come in tastes metallic and will throw off your hummus flavor in ways you can't fix afterward.
  • Tahini can seize up if you're not careful, so make sure your lemon juice and water are added gradually, especially early in the blending process. If it gets too thick, a little water fixes it immediately.
  • The hummus will thicken slightly as it sits in the fridge, so if you're making it ahead, blend it slightly looser than you think you want it.
03 -
  • If your hummus breaks or gets grainy, add an ice cube and blend again—it's a trick that saves batches and feels like magic every single time.
  • Make sure your food processor is completely dry before you start; any water in there will affect how the tahini blends and might make things grainy.
  • Taste the hummus in small bites rather than big spoonfuls when you're adjusting seasoning; your palate gets tired quickly and you'll overthink the flavors.
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