Black Eyed Pea Hummus Recipe

This black eyed pea hummus is a delicious, fiber and protein-packed snack any time of day. The texture is creamy, the flavor is delicious and just different enough from regular chickpea hummus to keep things interesting.

A side view of a white bowl with Black Eyed Pea Hummus, topped with oil, paprika and a bit of fresh herbs.

Also try some of my other black eyed pea recipes like this delicious Black Eyed Pea Salad or this family favorite, Cowboy Caviar.

Black Eyed Pea Recipes

Black eyed pea recipes seem to usually be associated with southern cooking. But these versatile beans can be used in many different cuisines.

Take the humble bowl of hummus, for example. Typically made with chickpeas (garbanzo beans) in Mediterranean cuisine, hummus can be made with any number of different beans and be just as enjoyable if not more so.

Why Black Eyed Peas?

The texture of blended black eyed peas lends itself well to hummus.

A half a cup of black eyed peas has 7 grams of plant-based protein and 6 grams of important fiber. Not too shabby for the modest cowpea!

Why Are Black Eyed Peas Lucky?

Black eyed pease are traditionally considered a lucky food if eaten for New Years. But why? There are two possible explanations.

  1. The first dates back to the civil war when union soldiers managed to leave everything in ruins, but left behind these African beans, assuming they weren’t fit for human consumption. These beans helped confederates survive, and have been considered lucky ever since.
  2. The second possible explanation has to do with the fact that these beans were brought here by African slaves. They were freed after the Civil war, officially on New Years day.

The luck associated with these beans also has to do with the other ingredients they are typically cooked with traditionally.

This is a fun and unique dish to bring to a New Years party to share with friends or family. Because it’s never wrong to spread some luck.

Overhead shot of a serving bowl with Black Eyed Pea Hummus being served at the table.

Black Eyed Pea Dip Recipes

There are many black eyed pea dip recipes out there. But the majority, while delicious, rarely if ever blend these creamy beans.

What You’ll Need

  • 3 cups cooked black eyed peas
  • 1 cup tahini
  • 1 tbsp. garlic powder
  • 2 tbsp. lemon juice
  • 1 tsp. salt (adjust to taste)
  • water as needed for consistency

How To Make Black Eyed Pea Hummus

It’s a super simple process using a food processor. If you only have a blender, you can use that, but you may have to work in batches to get a consistent smoothness.

  • If you have dry black eyed peas, you’ll need to cook them first. Follow package directions for this. I usually cook mine in my Instant Pot, but many people simply boil them.
  • If you want to use canned black eyed peas, make sure there is no sugar added. Drain the beans and rinse them before proceeding with this recipe.
  • Place all the ingredients in a food processor and blend until smooth.
  • Have water handy. You will need this to adjust the consistency of your hummus. Add about a 1/4 cup to start with, and then small amounts from there until you get the consistency you like.
  • Add salt to taste.
  • As with most hummus, this is delicious garnished with a bit of paprika and oil.

What To Serve With Black Eyed Pea Hummus

This won’t be all that different from what you would serve with regular hummus.

  • Whole grain, warmed pita bread
  • Whole grain pita chips (I make mine – it’s easy)
  • Vegetables
  • Crackers
  • Corn chips (read ingredients!)
Horizontal overhead view looking down into a bowl filled with Black Eyed Pea Hummus.

Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!

More Hummus Recipes

Copyright button.


Overhead shot of a serving bowl with Black Eyed Pea Hummus being served at the table.

Black Eyed Pea Hummus Recipe

Delicious hummus made with black eyed peas.
No ratings yet
Print Pin Rate Add to Collection
Course: Dips
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16 servings
Calories: 130kcal



  • Food processor


  • 3 cups cooked black eyed peas
  • 1 cup tahini
  • 1 tbsp. garlic powder
  • 2 tbsp. lemon juice
  • 1 tsp. salt (adjust to taste)
  • water as needed for consistency


  • Place the black eyed peas in a food processor.
    Adding black eyed peas to food processor.
  • Add the tahini to the beans
    Adding tahini to food processor.
  • Add the garlic powder and lemon juice.
    Adding garlic powder and lemon juice to food processor.
  • Season with a bit of salt. Not too much. You can always add more after blending.
    Adding salt to food processor.
  • Add about a ¼ cup of water to the processor for easier blending and consistency.
    Adding water to food processor.
  • Blend everything until smooth. This can take up to 5 minutes.
    Blending everything together in the food processor.
  • Test for consistency and flavor. Add more water or salt if needed, and blend again.
    Testing flavor and consistency after processing.
  • Transfer to a storage container or serving bowl to serve. Garnish with paprika and a splash of oil.
    Horizontal overhead view looking down into a bowl filled with Black Eyed Pea Hummus.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25cup | Calories: 130kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 170mg | Fiber: 3g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sounds delicious. I just bought garbanzos-dried. Can you tell me- why is lemon juice in hummus? I don’t like the tangy flavor. I plan to make hummus without juice. Thank you!!

    1. Phoebe – Lemon juice is in there for the tang! Haha! It’s a middle eastern and Indian dish, and they tend to love those tangy flavors. But you can certainly make it without. 🙂