Black-Eyed Pea Hummus

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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.

5 from 3 votes

Black-Eyed Pea Hummus

This simple Black-Eyed Pea Hummus is a delightful alternative to a traditional chickpea hummus. It's made with a pantry staple and is delicious served at room temperature or chilled.
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6
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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.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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