Black-Eyed Pea Hummus
Dec 26, 2022, Updated Apr 11, 2025
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.

For many people, it’s a tradition to eat black-eyed peas for good luck as they usher in a new year. Whether you’re superstitious or not, my simple Black-Eyed Pea Hummus is worth trying if you don’t want to take any chances on having a rough year to come.
In my family, we always ate a cold black-eyed pea salad of some sort and cooked cabbage – the green represents money and prosperity – on New Year’s Eve or New Year’s Day. This hummus alternative is made very similarly to the traditional style, but the black-eyed peas create an even creamier texture than the more common chickpea hummus.
Serve a bowl of this with pita crackers and cut vegetables, or spread a layer of it into a healthy veggie wrap.

Black-Eyed Pea Hummus
Ingredients
- 1 can, 15 ounces black-eyed peas
- 3 tablespoons tahini paste
- 1 medium lemon, juiced (about 3 tablespoons)
- 1 clove garlic
- ½ teaspoon kosher salt
- Pinch black pepper
- ⅓ to ½ cup olive oil
Instructions
- Drain and rinse black-eyed peas.
- In a food processor, add black-eyed peas, tahini paste, lemon juice, garlic clove, salt and pepper.
- Secure lid and pulse multiple times until a paste is formed, stopping to scrape down sides as needed.
- Once combined, turn food processor on low and begin drizzling olive oil into the top of the machine until desired consistency is reached. Note: Your hummus should be smooth and creamy but still hold up if you run the back of a spoon through it.
- Taste and adjust salt, if needed. Serve with pita crackers or cut vegetables.
- Store leftovers in an air-tight container in the refrigerator for up to a week.
