Spicy Black Eyed Pea Hummus

5 from 1 vote

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

Cook Time0

Total Time10

Course: Appetizer

Cuisine: American

Keyword: black eyed pea hummus

Servings: servings

Calories: 193kcal

Author: Wendi Spraker

Cost: $5

Equipment

knife
cutting board
measuring cups and spoons
Food Processor or Blender

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.

Video

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.

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

Nutrition