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bowl of spicy black eyed pea hummus
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5 from 1 vote

Spicy Black Eyed Pea Hummus

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 for the recipe!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Appetizer
Cuisine: American
Keyword: black eyed pea hummus
Servings: 8 servings
Calories: 193kcal
Author: Wendi Spraker
Cost: $5


  • knife
  • cutting board
  • measuring cups and spoons
  • Food Processor or Blender


  • 15.5 oz Black Eyed Peas 1 can, rinsed and drained
  • 2 tsp 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 tsp Lime Juice
  • 2 tsp smoked paprika
  • 1 tsp hot sauce
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp lemon zest 1 lemon


  • 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.



  • 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 tsp 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.
PRO TIP: When tasting this recipe, if it doesn’t seem flavorful enough, add a dash more salt.


Calories: 193kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 239mg | Potassium: 190mg | Fiber: 4g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg