Smoky Black Eyed Pea Hummus Recipe

Introduction

Smoky Black Eyed Pea Hummus is a flavorful twist on the classic hummus, combining creamy black eyed peas with bold smoked paprika and garlic. It makes a perfect snack or appetizer, bringing a smoky, tangy punch that’s sure to impress.

Ingredients

• 2 garlic cloves, peeled
• 2 1/2 cups cooked black eyed peas, drained
• 1/4 cup + 2 tablespoons extra-virgin olive oil
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Olive oil, for drizzling
• Paprika, red pepper flakes, Maldon sea salt, and black pepper, for garnish

Instructions

1. Step 1: Place the garlic in the bowl of a food processor or a high-powered blender and process until finely chopped.
2. Step 2: Add the black eyed peas, extra-virgin olive oil, tahini, lemon juice, smoked paprika, kosher salt, and black pepper to the processor. Blend until the mixture is smooth and creamy.
3. Step 3: Transfer the hummus to a serving bowl. Drizzle with a little more olive oil and sprinkle with paprika, red pepper flakes, Maldon sea salt, and black pepper for an extra burst of flavor and texture.

Tips & Variations

• For extra creaminess, soak and cook your own black eyed peas instead of using canned.
• Add a dash of cumin along with smoked paprika for a deeper smoky flavor.
• If you prefer a spicier dip, increase the amount of red pepper flakes in the garnish.
• Serve with warm pita bread, fresh vegetables, or as a spread on sandwiches.

Storage

Store the hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and drizzle with fresh olive oil. Reheat gently or serve chilled, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black eyed peas for this recipe?

Yes, canned black eyed peas work well and save time. Just be sure to drain and rinse them thoroughly before blending.

Is this hummus suitable for a vegan diet?

Absolutely. All the ingredients are plant-based, making this smoky black eyed pea hummus perfect for vegans and vegetarians.

Smoky Black Eyed Pea Hummus Recipe

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★★★★★

4.7 from 140 reviews

This Smoky Black Eyed Pea Hummus is a flavorful twist on classic hummus, featuring creamy black-eyed peas blended with garlic, tahini, and a hint of smoky paprika. Perfect as a dip or spread, it combines rich textures and smoky undertones for a delicious, nutritious snack or appetizer.

• Author: Rita
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: About 2 cups 1x
• Category: Dip
• Method: Blending
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Black Eyed Pea Hummus

• 2 garlic cloves, peeled
• 2 1/2 cups cooked black eyed peas, drained
• 1/4 cup + 2 tablespoons extra-virgin olive oil
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Garnish

• Olive oil for drizzling
• Smoked paprika for sprinkling
• Red pepper flakes
• Maldon sea salt
• Black pepper

Instructions

1. Prepare Garlic: Place the peeled garlic cloves in the bowl of a food processor or a high-powered blender and process until finely chopped. This releases the garlic’s flavor for a smooth hummus base.
2. Blend Ingredients: Add the cooked black-eyed peas, extra-virgin olive oil, tahini, fresh lemon juice, smoked paprika, kosher salt, and black pepper to the garlic in the food processor. Process everything together until the mixture becomes smooth and creamy, ensuring all ingredients are fully combined.
3. Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil, then sprinkle with additional smoked paprika, red pepper flakes, Maldon sea salt, and black pepper to your taste for added flavor and visual appeal. Serve immediately or refrigerate for later use.

Notes

• Use well-cooked black-eyed peas for the creamiest texture. Canned black-eyed peas are a convenient alternative; just rinse and drain well.
• Adjust the amount of smoked paprika and red pepper flakes according to your preferred smokiness and heat level.
• This hummus can be refrigerated in an airtight container for up to 4 days.
• Serve with pita bread, fresh vegetables, or as a spread on sandwiches.
• For a nuttier flavor, toast the garlic lightly before blending, if desired.

Keywords: black eyed pea hummus, smoky hummus, vegan dip, Mediterranean dip, healthy snack, tahini hummus, plant-based spread