Spicy, Smokey and the perfect little kick to get the party rolling! Looking for something a little different to spice up your evening? Try this spicy black eyed pea hummus and you’ll have everyone begging to know how you did it!
Don’t you love it when you hear, “Wow! This is great! How did you think of it?” or “I never thought to use black eyed peas like this!”. Yep, I love it too!
That’s exactly the reaction you’ll get when you show up with this hummus for your next get together! It’s the perfect yummy balance of heat, smokey and creamy all balanced with a Southern “Hey ya’ll” of black eyed peas!
Why This Recipe Works
- Easy
- Everything in this hummus is pantry ready
- Just whiz it up and the food processor and no cooking involved!
Here’s What You’ll Need:
- 15.5 oz can Black Eyed Peas
- Garlic Ginger Paste (or garlic and ginger)
- Olive Oil
- Tahini (or you can use peanut butter)
- Lime juice
- Smoked paprika
- Kosher Salt
- Ground black pepper
- Hot Sauce
- A lemon
- Garnish: jarred smoked pimentos, peanuts, cilantro, parsley
Here’s How It’s Done
STEP 1.
Put everything into the food processor. Pulse till creamy.
STEP 2.
Pour it into a bowl and top with olive oil and garnishes.
Frequently Asked Questions (FAQ’s)
Do I Have To Use A Food Processor?
No, you can use a blender or a food mill. The idea is that you want to blend everything up until smooth.
Do I Have To Use Tahini?
No, you don’t HAVE to. Tahini is a sesame paste and seeing as how I live in the boondocks too, I understand that not every store carries it. You can substitute peanut butter, but just understand that it does change the taste a little.
What Do Black Eyed Peas Taste Like:
Black Eyed Peas have a unique earthy bean taste and aren’t quite like any other beans. I think they taste most like crowder peas, but that’s not a popular bean either so….
What Do I Serve Black Eyed Pea Hummus With?
- I love mine with the cantina style tortilla chips!
- A selection of colorful sweet peppers make good dippers!
- Bright orange baby carrots work too!
Can I Freeze This?
No, it doesn’t freeze that great. Mine wanted to “break” when I tried freezing it.
How Long Does It Last?
If you are like me, the whole thing will last less than a day, BUT… officially, 5 days if you keep it covered in the fridge.
Don’t let it sit out for more than 2 hours at a time.
Tips and Tricks
- This recipe uses just one can of black eyed peas and makes about 1 ½ cups total. If you are making for a party or get together, consider doubling the recipe.
- Garlic Ginger paste is delicious and you can find the recipe on the Loaves and Dishes website, but if you are in a hurry, substitute the amount called for in this recipe with 1 teaspoon minced garlic and 1 inch of ginger grated on a zester (microplane)
- Tahini paste is something like a sesame butter. If you can’t find any, you can substitute peanut butter and that makes a reasonable facsimile.
- Sometimes tahini paste will separate and the solids will settle into the bottom of the jar with the oil floating on top. Simply mix it up before using in this recipe. If you can’t get it to mix, put it in the food processor first, mix it all up and pour it back into it’s container and then proceed with the recipe (that’s what I had to do).
- This recipe calls for kosher salt, mix it all in and give it a few minutes for the salt to dissolve before adding more salt. Kosher salt has a large grain and it takes a minute to mix in correctly.
- Garnish this recipe with any of the following (that’s what I did for the photos), chopped peanuts, cilantro, parsley, chopped red peppers, paprika, etc.)
- Once you have plated your hummus, then drizzle with the olive oil and microplane the lemon zest over the top. It’s the lemon zest that really pushes this recipe over the top so please don’t leave it off.
- All you'll ever want to know about hummus!
If You Enjoyed This Dip Recipe, You Might Also Enjoy…
Smoked Philly Steak and Cheese Dip
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Spicy Black Eyed Pea Hummus
Ingredients
- 15.5 oz Black Eyed Peas 1 can, rinsed and drained
- 2 teaspoon garlic ginger paste heaping, see ‘notes’ for substitution
- 6 Tbs Olive Oil divided, use 3 Tbs in bowl of food processor and the remaining for the finish
- 3 Tbs Tahini
- 2 teaspoon Lime Juice
- 2 teaspoon smoked paprika
- 1 teaspoon hot sauce
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon lemon zest 1 lemon
Instructions
- Rinse and drain the can of black eyed peas.
- Put the beans, 3 tbs of the olive oil and all other ingredients EXCEPT the lemon zest into the bowl of a food processor and pulse until creamy. When tasting, if not creamy enough, add a little more olive oil.
- Pour into a bowl and then drizzle with olive oil and microplane lemon zest over the top. Garnish as desired, suggestions in the notes section.
Notes
- This recipe uses just one can of black eyed peas and makes about 1 ½ cups total. If you are making for a party or get together, consider doubling the recipe.
- Garlic Ginger paste is delicious and you can find the recipe on the Loaves and Dishes website, but if you are in a hurry, substitute the amount called for in this recipe with 1 teaspoon minced garlic and 1 inch of ginger grated on a zester (microplane)
- Tahini paste is something like a sesame butter. If you can’t find any, you can substitute peanut butter and that makes a reasonable facsimile.
- Sometimes tahini paste will separate and the solids will settle into the bottom of the jar with the oil floating on top. Simply mix it up before using in this recipe. If you can’t get it to mix, put it in the food processor first, mix it all up and pour it back into it’s container and then proceed with the recipe (that’s what I had to do).
- This recipe calls for kosher salt, mix it all in and give it a few minutes for the salt to dissolve before adding more salt. Kosher salt has a large grain and it takes a minute to mix in correctly.
- Garnish this recipe with any of the following (that’s what I did for the photos), chopped peanuts, cilantro, parsley, chopped red peppers, paprika, etc.)
- Once you have plated your hummus, then drizzle with the olive oil and microplane the lemon zest over the top. It’s the lemon zest that really pushes this recipe over the top so please don’t leave it off.
Nutrition
A VERSE TO SHARE
Forgiveness is hard. I struggle with it daily. Do you? I find that when I fail to do so, I waste my time feeling vindictive and mean which always makes me feel horrid.
Here's another reason to forgive...
Matthew 6:14-15
Wendi J Spraker says
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