Blackeyed Pea Hummus gives a fun, southern twist to this versatile dish.
Blackeyed Pea Hummus is super simple to put together and makes a tasty and hearty addition to your appetizer spread. Leave a few of the peas whole to sprinkle on top and your hummus becomes a conversation piece. Even non blackeyed pea lovers will be amazed how much they love it. Or, keep them guessing by leaving off the whole pea garnish. Either way, it will be a hit with everyone.
What kind of blackeyed peas to use?
I used canned peas for mine. But if you’ve cooked frozen, dried or fresh blackeyed peas, it makes a great way to use up those leftovers. And just think what a fun New Years dish this will be.
Garnish, garnish, garnish!
The truth is this blackeyed pea version is no prettier than any other hummus. I mean, it just has a “humble” look about it, doesn’t it? Kind of makes you wonder if that’s where the name came from.
In all cases a drizzly swirl of extra virgin oil is a mouthwatering addition, and makes it look more interesting. Besides, the whole peas I mentioned above, the olive oil and some freshly chopped parsley are all I used to garnish this one above.
Here, I added a few slices of fresh, red pepper from the garden. The beautiful orange bell pepper for dipping adds some bright color to this otherwise plain-jane dish too.
This one has a few slices of fresh jalapeno and a sprinkle of smoked paprika on top. Use your imagination and go wild with those garnishes. This hummus can take anything you can dish out. Promise.
Did you know that blackeyed peas were brought to the south from Africa? Read all about Southern Food Then and Now.
For another fun appetizer with a twist be sure to check out Spicy Chorizo Cheese Bites!
This post contains affiliate links for your convenience. Click here to read our full disclosure policy.
A few things that will come in handy for making your Blackeyed Pea Hummus:
Y’all, I resisted buying a food processor for years, and I don’t really know why. Now that I have one, I love it. I’m linking below to several for you to check out, and they’re all Amazon four star rated or above.
- Click here for a variety of food processors in all price ranges
- Our favorite tool for juicing citrus (this is my very one)
- Herb Scissors – got to have these if you use a lot of fresh herbs
- Our favorite Cajun spice mix
- Tahini (an essential ingredient in any hummus)
Blackeyed Pea Hummus
- 2 15 ounce cans Blackeyed Peas drained, reserve a few for garnish
- 2-3 cloves garlic minced
- 2 Tablespoons extra virgin olive oil plus more for drizzling
- 1 Tablespoon Tahini
- 2 Tablespoons apple cider vinegar
- 1/2 lemon juiced
- 1 teaspoon Cajun seasoning We love Tony Chachere
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper to taste, optional
- Brown minced garlic in olive oil over medium heat about one minute to release flavor.
- Process all ingredients in food processor for 2-3 minutes, or until desired smoothness is reached.
- Garnish with whole peas, bright peppers, smoked paprika or chopped fresh herbs.
- Serve with pita chips and/or fresh vegetables, cut up.
Tips for making the best blackeyed pea hummus:
- You can add the garlic raw, but I think a short visit to a hot skillet of olive oil really brings out the flavor
- don’t forget to save out a few whole peas if you want to use them for garnish
- my taste testers preferred a good kick, but you can always leave out the cayenne if you have people who are sensitive to spice
- make it at least a few hours ahead to give the flavors time to blend – a full day ahead is best
- use a good quality olive oil – it makes all the difference
- make it now, and then save the recipe for New Years
See y’all next time, and don’t forget to sign up for your weekly updates right here.
You’ll love these recipes too:
Recipe Sources We Recommend: