Black Eyed Pea Hummus

I love experimenting with traditional recipes, and my Black Eyed Pea Hummus is a perfect example of blending Southern and Middle Eastern cuisines.

This unique twist on classic hummus replaces chickpeas with black eyed peas, creating a dip that’s both familiar and excitingly different.

I came up with this recipe when I had some leftover black eyed peas from New Year’s Day. I thought, “Why not use these in hummus?” The result was even better than I expected.

The black eyed peas give the hummus a slightly sweeter, nuttier flavor than chickpeas, and their creamy texture blends beautifully with tahini and olive oil.

From start to finish, this hummus takes about 15 minutes to make if you’re using canned black eyed peas. If you’re cooking the peas from scratch, you’ll need to factor in additional cooking time, but the actual prep is still quick and easy.

One of the best things about this recipe is how healthy it is. Black eyed peas are packed with protein and fiber, making this hummus a nutritious snack or addition to any meal.

It’s also naturally gluten-free and vegan, so it’s suitable for a variety of dietary needs.

The combination of black eyed peas, tahini, lemon juice, and garlic creates a flavor profile that’s both familiar and unique. It’s creamy, tangy, and slightly nutty, with a hint of sweetness from the black eyed peas.

I love to add a sprinkle of smoked paprika on top for an extra layer of flavor.

Why you will love this Black Eyed Pea Hummus recipe

You’ll fall in love with this hummus from the first taste. It’s creamy, flavorful, and has a unique twist that sets it apart from regular hummus.

This recipe is incredibly easy to make. With just a few ingredients and a food processor, you can have homemade hummus in minutes.

It’s also a healthier alternative to many store-bought dips. Black eyed peas are packed with nutrients, and you control the amount of oil and salt.


For the smoothest hummus, remove the skins from the black eyed peas. It takes a bit more time, but results in an ultra-creamy texture.

Don’t be afraid to adjust the seasonings to your taste. Add more lemon for tanginess, or more garlic for a stronger flavor.

If the hummus is too thick, add a bit of water or aquafaba (the liquid from the can of peas) while blending to reach your desired consistency.

The Ingredients

Black Eyed Peas

These replace the chickpeas in traditional hummus. They have a slightly sweet, nutty flavor and creamy texture when blended.


Sesame seed paste that adds richness and a nutty flavor. It’s essential for authentic hummus flavor.

Lemon Juice

Adds brightness and acidity to balance the flavors. Use fresh lemon juice for the best taste.


Provides a punch of flavor. Use fresh garlic cloves for the best results.

How to Make Black Eyed Pea Hummus

Prepare the Peas

If using canned peas, drain and rinse them. If cooking from scratch, cook until tender.

Blend the Base

In a food processor, blend the black eyed peas, tahini, lemon juice, and garlic until smooth.

Add Oil and Season

With the processor running, drizzle in olive oil. Add salt and pepper to taste.

Adjust Consistency

If needed, add water or aquafaba to reach desired consistency.


Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika if desired.

What to Serve With Black Eyed Pea Hummus

  • Pita chips or fresh pita bread
  • Raw vegetable sticks (carrots, cucumbers, bell peppers)
  • Crackers or pretzels
  • As a spread on sandwiches or wraps


  • Use cannellini beans for a different flavor profile
  • Replace tahini with sunflower seed butter for a nut-free version
  • Add roasted red peppers or jalapeños for extra flavor


  • Food processor
  • Measuring cups and spoons
  • Rubber spatula


Can I use dried black eyed peas?

Yes, but you’ll need to cook them first. Soak overnight, then simmer until tender before using in the recipe.

How long does this hummus keep?

Store in an airtight container in the refrigerator for up to 5 days.

Can I freeze this hummus?

Yes, it freezes well for up to 3 months. Thaw in the refrigerator and stir well before serving.

Black Eyed Pea Hummus

Print Recipe
Course Appetizer
Keyword black eyed peas, hummus
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 cup dip


  • Food processor
  • Measuring cups and spoons
  • Rubber spatula


  • 2 cups cooked black eyed peas or 1 15-oz can, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Water or aquafaba as needed
  • Paprika for garnish optional


  • Blend black eyed peas, tahini, lemon juice, and garlic in a food processor until smooth.
  • With the processor running, drizzle in olive oil.
  • Season with salt and pepper. Add water or aquafaba if needed for desired consistency.
  • Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika if desired.


Remove skins from peas for ultra-smooth hummus. Adjust seasonings to taste.