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    Home » Recipes » Appetizers

    Herby Black-Eyed Pea Hummus

    Published: Jul 14, 2020 · Modified: Sep 14, 2021 by Cassidy Reeser · This post may contain affiliate links.

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    This creamy black-eyed pea dip is made with herb infused olive oil and a handful of pantry staples. It's earthy, flavorful and great for snacking!

    Hummus in a peach bowl surrounded by crackers.

    If you’re like me and love snacks and all things dips, then this black-eyed pea “hummus” is for you. It's even a great addition to bowls or spread on toast!

    Hummus is traditionally made with chickpeas, tahini and olive oil. Using black-eyed peas instead of chickpeas provides an earthy flavor and is a fun way to switch up your usual snack game.

    Table of Contents hide
    1 Why you'll love this recipe
    2 Ingredients
    3 Step by step instructions
    4 Recipe FAQ and expert tips
    5 Looking for more appetizers?
    6 Black-Eyed Pea Hummus

    Why you'll love this recipe

    • Only 9 ingredients
    • Ready in 10 minutes
    • Perfect as a snack or sandwich spread
    • Diet-friendly: vegan, vegetarian and gluten-free

    Check out this homemade jalapeno hummus or plain hummus for a more traditional option.

    Ingredients

    Labeled ingredients to make hummus.

    Black-eyed peas: You can use fresh (cooked from dry), canned or frozen in equal amounts. If using canned you will want to drain the excess liquid from the can. I like to use leftovers from my instant pot black-eyed peas for an extra flavorful result.

    Tahini is ground sesame seeds and can be used in all kinds of recipes like tahini coleslaw and Goddess-style dressing.

    Fresh herbs are the highlight of this recipe. I keep a variety of herbs growing on my front porch but you can use dry if you don’t have fresh on hand. Just use 1 teaspoon dry in place of 1 tablespoon fresh herbs.

    Step by step instructions

    Bloom the herbs

    Blooming the herbs in olive oil brings out their flavor so much more than just adding them straight to the dip.

    Microwave method: Stir herbs and two tablespoons olive oil into a small container (I use this tablespoon measuring cup). Heat in the microwave for just 30 seconds, or until the oil is hot. 

    Stove-top method: Stir herbs and two tablespoons olive oil into a small saucepot. Heat on the stove over medium heat until the herbs are aromatic. This should take no more than 1-2 minutes. 

    Black eyed peas in food processor before and after blending.

    Blend ingredients until smooth

    Add all ingredients to a food processor. Blend until smooth, adding additional lemon juicer as needed. Adjust for seasonings as needed.

    Recipe FAQ and expert tips

    • Serving: I serve this dip cold but it is also delicious warmed up and served with soft pita. Or serve with veggies like carrots or celery. It also makes a delicious sandwich spread!
    • Spice: Add ⅛ teaspoon cayenne pepper for a light spice. You can also add freshly chopped jalapenos or double the spice for a hotter dip.
    • Food processor: Any food processor will work. This is my favorite affordable food processor. I have not tried this recipe in a blender because I think it may be too thick to blend well. I recommend attaching the scraping attachment if you have one to make the blending process easier. Otherwise you can use a spatula to scrape down the sides.
    Can I freeze hummus?

    Yes! I love to make a double batch of hummus and freeze in individual containers for a budget-friendly grab and go snack. Freeze for up to 3 months and let thaw completely in the fridge at least overnight.

    How do you store leftovers?

    Keep leftovers refrigerated in a closed container for 4-5 days.

    Triscuit with hummus being lifted out of hummus bowl.

    Looking for more appetizers?

    If you're looking for more black-eyed pea recipes you might like these Black-Eyed Pea Veggie Bowls or Sweet Potato and Black-Eyed Pea Soup.

    • White Bean Dip with Rosemary
    • Mushroom and Goat Cheese Puff Pastry Bite
    • Zucchini Corn Fritters
    • Jalapeño Pimento Cheese

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Triscuit with hummus being lifted out of hummus bowl
    Print Recipe
    5 from 2 votes

    Black-Eyed Pea Hummus

    This dip is made with black-eyed peas and herb-infused olive oil for an easy but flavorful snack or appetizer.
    Prep Time10 mins
    Total Time10 mins
    Servings: 8 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 4 tablespoons extra virgin olive oil divided
    • 2 tablespoons fresh chopped herbs such as oregano, rosemary and thyme
    • 2 cups black-eyed peas
    • 2-3 cloves garlic roughly chopped
    • 3 tablespoons tahini
    • 1 tablespoon lemon juice from ½ lemon
    • ½ teaspoon coarse salt
    • ⅛ teaspoon cayenne pepper optional
    • freshly ground black pepper to taste

    Instructions

    • To bloom the herbs, combine 2 tablespoons olive oil with fresh chopped herbs in a small container. Heat in the microwave until the oil is hot, just about 30 seconds. To bloom herbs on the stove, heat the oil and herbs in a small saucepot over medium heat until aromatic, about 1-2 minutes.
    • Combine the hot herbs and oil with remaining ingredients in a food processor. Process until smooth. Scrape down the food processor sides as needed. Serve chilled with a swirl of olive oil and freshly ground black pepper to taste.

    Notes

    Herbs: Replace one tablespoon fresh chopped herbs with one teaspoon dry as needed. You can also bloom the dry herbs. 
    Storage: Refrigerate in a closed container for 4-5 days. Freeze for up to 3 months. To use, let thaw in the fridge for at least 12 hours.

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    Serving: 0.25cupCalories: 147kcalCarbohydrates: 11gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 149mgPotassium: 151mgFiber: 3gSugar: 1gVitamin A: 61IUVitamin C: 2mgCalcium: 23mgIron: 2mg

    More Vegetarian & Vegan Appetizer Recipes

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    • How to Make Creamy Homemade Hummus
    • Vegan Cucumber Tea Sandwiches with Herb Cream Cheese
    129 shares

    Reader Interactions

    Comments

    1. Nicky

      April 15, 2021 at 11:59 am

      Hi, just made this recipe and it's delicious. Have had a bag if dried black eyed peas in the cupboard for ages that needed using up so have made a huge batch. I pretty much followed your recipe. I did roast my garlic before adding & I used dried oregeno. Really yummy.

      Reply
      • Cassidy Reeser

        April 15, 2021 at 1:01 pm

        I bet the roasted garlic was really good. Thanks for making the recipe! 🙂

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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