This herby and zesty black-eyed pea hummus is made with herb-infused olive oil and a handful of pantry staples. It's ready in just 15 minutes and is earthy, flavorful, and a great dip for snacking!
If you’re like me and love snacks and all things dips, then this black-eyed pea hummus is for you. It's a great addition to hummus bowls or spread on hummus 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.
Looking for classic hummus? Check out this homemade jalapeno hummus or plain hummus for a more traditional option.
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Why you'll love this recipe
- Simple ingredients: Black-eyed pea hummus uses 9 simple and budget-friendly ingredients like tahini, garlic, olive oil, and a few seasonings.
- Quick to make: The hummus is ready in about 10 minutes using a food processor. I like to make double batches and freeze half for a later time.
- Versatile: Use black-eyed pea hummus anywhere you might use traditional hummus. It's great as a snack with veggies or pita chips, but it's also delicious as a sandwich spread.
Ingredients
- Black-eyed peas: You can use fresh (cooked from dry), canned, or frozen black-eyed peas for this dip. If using canned, make sure to drain off the canning liquid first. I like to use leftovers from my instant pot black-eyed peas for an extra flavorful hummus base.
- Tahini is ground sesame seeds and can be used in all kinds of recipes like tahini coleslaw and Goddess-style dressing. Find it at most grocery stores by nut butter, in the International aisle, or by the sauces.
- Fresh herbs like thyme and oregano are the highlight of this recipe. Fresh is most flavorful, but dry herbs work in a pinch. Just use 1 teaspoon dry in place of 1 tablespoon fresh herbs.
- Lemon juice: This adds a touch of brightness. One medium lemon typically yields 3 tablespoons of lemon juice.
- Garlic: Adjust to taste. I recommend fresh garlic for the strongest flavor.
- Olive oil: I like the rich taste of olive oil in hummus, but avocado oil is another good option.
Step-by-step instructions
Pro tip: Bloom the herbs in olive oil to enhance their flavor. Blooming the herbs in olive oil brings out their flavor so much more than just adding them straight to the dip.
Add the herbs and two tablespoons of olive oil into a small sauce pot. Heat on the stove over medium heat until the herbs are aromatic, just 1 to 2 minutes.
Add all ingredients to a food processor with a standard blade attachment.
Blend until mostly smooth, scraping down the sides with a spatula as needed. Adjust for lemon juice, salt, and other seasonings, to taste.
Cassidy's tips
- Serving: I serve this dip cold but it is also delicious warmed up and served with pita. Or serve with veggies like carrots or celery. It also makes a delicious sandwich spread!
- Spice level: 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.
- How to bloom herbs in the microwave: Stir herbs and two tablespoons of 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.
Storage tips
How to freeze: Yes! I love to make a double batch of hummus and freeze it in individual containers for a nutritious grab-and-go snack. Freeze the black-eyed pea hummus for up to 3 months. Let thaw completely in the fridge overnight.
Storage: Homemade black-eyed pea dip is best within 4 days. Keep refrigerated.
Looking for more appetizers?
If you're looking for more black-eyed pea recipes you might like these Black-Eyed Pea Veggie Bowls or Black-Eyed Pea Soup.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Black-Eyed Pea Hummus
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.
Nicky says
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.
Cassidy Reeser says
I bet the roasted garlic was really good. Thanks for making the recipe! 🙂