Let me tell you about the hummus that changed my snack game forever! I first tried this black-eyed peas hummus dip at a friend’s backyard barbecue, and wow – it was love at first bite. While traditional chickpea hummus is great, black-eyed peas bring this incredible creamy texture and slightly earthy flavor that makes it stand out. Plus, they’re packed with protein, so you can feel good about dipping into this one.
What I love most is how ridiculously easy it is to make. In about 10 minutes flat, you can whip up a batch that’ll disappear faster than you can say “pass the pita chips!” Whether you’re hosting a party or just craving a healthy snack, this hummus has become my go-to. The lemon and garlic give it that bright, zesty kick, while the tahini adds that rich depth we all crave in good hummus. Trust me, once you try this version, you might never go back to plain old chickpea hummus again!
Why You’ll Love This Black Eyed Peas Hummus Dip Recipe
Oh my gosh, where do I even start with why this hummus is just THE BEST? Here’s why you’re going to adore it:
- Creamier than traditional hummus – Black-eyed peas blend into this velvety smooth texture that’ll make your taste buds sing
- Packed with protein – Sneaky healthy bonus that keeps you full longer
- Ready in 10 minutes flat – Faster than running to the store for store-bought!
- Crowd-pleasing magic – Every time I serve this, people beg for the recipe
- Endlessly adaptable – Want spicy? Add some heat! Craving herbs? Toss ’em in!
Seriously, this dip has become my secret weapon for everything from last-minute guests to midday snack attacks. You’ll see!
Ingredients for Black Eyed Peas Hummus Dip
Okay, let’s gather our dream team of ingredients! Here’s exactly what you’ll need to make this creamy magic happen:
- 1 can (15 oz) black-eyed peas, drained and rinsed really well (trust me, that liquid’s no good here)
- 1/4 cup tahini – this sesame paste is the secret to that rich hummus flavor
- 2 cloves garlic, minced (or more if you’re feeling brave!)
- 2 tbsp fresh lemon juice – about 1 juicy lemon’s worth
- 2 tbsp good olive oil, plus extra for drizzling
- 1/2 tsp ground cumin – this warm spice makes all the difference
- 1/2 tsp salt (I use kosher salt for the best flavor)
- 1/4 tsp freshly cracked black pepper
- 2-3 tbsp water (just enough to get that perfect creamy texture)
See? Nothing fancy, just simple ingredients that work magic together!
How to Make Black Eyed Peas Hummus Dip
Alright, let’s turn these simple ingredients into the creamiest, dreamiest hummus you’ve ever tasted! I promise it’s easier than you think – you’ll be dipping in no time.
Step 1: Combine Base Ingredients
First things first – grab your trusty food processor (or blender in a pinch). Toss in those beautiful black-eyed peas, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper. Now here’s my secret – let it rip for a good 2 minutes straight at first. Don’t peek! This initial blending breaks everything down beautifully. You’ll want to stop and scrape down the sides halfway through – those sneaky bits like to cling to the bowl.
Step 2: Adjust Consistency
Now for the magic touch! With the processor running, drizzle in water one tablespoon at a time through the feed tube. I usually start with 2 tbsp and go from there. You’re looking for that perfect smooth-but-not-too-runny consistency – think thick Greek yogurt. If it’s still looking a bit stiff after 2 minutes, add just a splash more water until it’s silky smooth.
Step 3: Serve and Garnish
The fun part! Scoop your gorgeous hummus into a serving bowl and make it pretty. I love making little swirls with the back of a spoon, then drizzling with more olive oil and maybe a sprinkle of paprika for color. Serve it up with whatever dippers you’ve got – warm pita wedges, crunchy carrot sticks, even tortilla chips work great. Pro tip: let it sit for about 10 minutes before serving if you can wait – the flavors really come together!
Tips for the Best Black Eyed Peas Hummus Dip
After making this hummus more times than I can count, here are my can’t-live-without tips for perfect results every time:
- Roast that garlic! Toss whole cloves (skin on!) in a dry pan until golden – it mellows the sharpness and adds incredible depth
- Salt to taste – Start with 1/2 tsp, then add more after blending if needed (different brands of beans vary in saltiness)
- Let it rest – Cover and refrigerate for an hour before serving if you can – the flavors marry beautifully
- Storage smarts – Press plastic wrap directly on the surface before sealing to prevent drying out
These little tricks take this hummus from good to “Oh my gosh, what IS this?!” amazing!
Ingredient Substitutions & Variations
Don’t stress if you’re missing something – this recipe is crazy flexible! Out of black-eyed peas? Chickpeas work beautifully in a pinch (though you’ll lose that signature creaminess). No tahini? Try almond butter for a nutty twist (just use half the amount at first). Lemon juice got squeezed dry? Lime juice adds a fun zing! For garlic-free versions, roasted red peppers make a sweet substitute. And my vegan friends? You’re already golden – this hummus is naturally plant-based perfection!
Serving Suggestions for Black Eyed Peas Hummus Dip
Oh honey, this hummus makes everything taste better! My absolute favorite way to serve it is with warm, pillowy pita bread – tear off chunks and watch them disappear. But don’t stop there! Crunchy veggies like carrots, cucumbers, and bell pepper strips are perfect for scooping. Feeling fancy? Arrange a mezze platter with olives, feta, and warm flatbreads – instant party! And here’s my secret: smear it on sandwiches instead of mayo for the tastiest lunch upgrade ever. Trust me, once you start dipping, you won’t want to stop!
Storage and Reheating
Here’s the beautiful thing about this hummus – it actually gets better after a day in the fridge! Just pop it in an airtight container (I press plastic wrap right on the surface to prevent drying) and it’ll stay creamy and delicious for up to 5 days. No reheating needed – this dip is meant to be enjoyed cold or at room temperature. Though fair warning – it rarely lasts that long in my house!
Nutritional Information
Let’s be real – we’re not eating hummus because it’s “healthy,” we’re eating it because it’s DELICIOUS! But here’s the happy bonus – this black-eyed peas hummus is actually pretty darn good for you too. Keep in mind these numbers can vary slightly depending on your specific ingredients (especially the olive oil and tahini brands you use), but here’s the general breakdown per 1/4 cup serving:
- Calories: About 120 – perfect for guilt-free dipping!
- Fat: 7g (mostly the good kind from olive oil and tahini)
- Protein: 4g – not bad for a dip, right?
- Carbs: 10g with 3g fiber to keep you satisfied
- Sugar: Just 1g naturally occurring
Personally, I don’t get too hung up on numbers – I just know this hummus makes me feel good while tasting amazing. And isn’t that what really matters?
FAQs About Black Eyed Peas Hummus Dip
I get so many questions about this hummus – let me answer the ones that pop up most often!
Can I use dried black-eyed peas instead of canned?
Absolutely! Just soak 1/2 cup dried peas overnight, then simmer until tender (about 30 minutes). You’ll need about 1 1/2 cups cooked peas to replace the can. Bonus – they’ll give you even creamier results!
Is this hummus freezer-friendly?
You bet! Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and give it a quick stir – it might need a splash of water to loosen up.
Why is my hummus grainy?
Don’t worry – this happens sometimes! Just keep blending (up to 5 minutes total) and add a bit more water or olive oil until smooth. Warm beans blend better too!
Can I make it without tahini?
Sure thing! Try almond butter or sunflower seed butter for a nut-free version. Start with half the amount and adjust to taste – these substitutes have stronger flavors.
How spicy can I make it?
Oh honey, as spicy as you dare! I love adding a pinch of cayenne or a spoonful of harissa paste. Start small, taste, then turn up the heat if you’re feeling bold!
Share Your Feedback
Nothing makes me happier than hearing how this black-eyed peas hummus turns out in your kitchen! Did your family go crazy for it? Maybe you discovered an amazing new twist? I want to hear all about your hummus adventures!
Leave a comment below telling me your favorite way to serve it or any clever substitutions you tried. Did roasting the garlic make all the difference? Did your kids actually eat veggies with it? These little stories make my day – they’re like getting recipe notes from friends!
And if you snapped a photo of your beautiful hummus creation, oh my gosh, please share! There’s something magical about seeing how the same simple recipe turns out slightly different in every kitchen. Your version might just inspire someone else to give this creamy dreamy dip a try!
Print
10-Minute Black Eyed Peas Hummus Dip That’s Addictively Creamy
- Total Time: 10 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful hummus dip made with black-eyed peas. Perfect for snacks, parties, or a healthy appetizer.
Ingredients
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp water (as needed)
Instructions
- Add black-eyed peas, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper to a food processor.
- Blend until smooth, scraping down the sides as needed.
- Add water, 1 tbsp at a time, until the desired consistency is reached.
- Transfer to a serving bowl and drizzle with olive oil if desired.
- Serve with pita bread, crackers, or fresh vegetables.
Notes
- For extra flavor, roast the garlic before blending.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Garnish with paprika or fresh herbs before serving.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: black-eyed peas hummus, healthy dip, vegetarian snack