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!
If you’re like me and love snacks and all things dips, then this black-eyed pea “hummus” is for you.
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.
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 for a more traditional option.
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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.
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.
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.
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.
Keep leftovers refrigerated in a closed container for 4-5 days.
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Black-Eyed Pea Hummus
- 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
- 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.