Black-Eyed Pea Hummus is served with olive oil and sumac, and it’s a fun way to get some Black-Eyed Peas into your diet! And this dip made with black-eyed peas is surprisingly not that high in net carbs if you eat it with veggie dippers!
PIN Black-Eyed Pea Hummus to try it later!
Black-eyed peas are considered a lucky food to eat on New Year’s Day, and for years now I’ve made Hopping John Soup for good luck in the New Year. And I do recommend that recipe if you’re planning to cook some Black-Eyed Peas, and want to make a tasty soup!
But if you’d like to go for a double dose of good luck, I absolutely love this Black-Eyed Pea Hummus and today I am reminding you about this for my Friday Favorites pick. This recipe uses all the traditional hummus ingredients with canned black-eyed peas to make a tasty and nutritious dip that only takes minutes to whip up in the food processor. If you’re going to a New Year’s Eve party where guests are supposed to bring a pot-luck dish, this Black-Eyed Pea Hummus would be unusual and fun!
The hummus made with black-eyed peas does have some carbs, but not nearly as much as the other foods that will probably be offered on New Year’s Eve or New Year’s Day! And of course I serve the black-eyed pea hummus with low-carb pita bread.
What ingredients do you need?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What is Ground Sumac?
I like to top my hummus with olive oil and Ground Sumac (affiliate link), a slightly lemony maroon-colored spice used a lot in the middle east. If you don’t have sumac, I’d use a smaller amount of paprika instead, or just skip it completely and the black-eyed pea hummus will still be delicious.
More Black Eyed Peas Recipes for Luck in the New Year:
How to Make Black-Eyed Pea Hummus:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Drain two cans black-eyed peas into a colander, then rinse with cold water until no more foam appears. (Or use 3 cups cooked black eyed peas if you prefer.)
- Use the food processor to puree the black-eyed peas with the garlic, lemon juice, salt, and olive oil.
- Add the cumin and Tahini Sauce (affiliate link), process, then taste to see if you want more tahini.
- Keep adding tahini and tasting until it tastes right to you. (I used the full 6 T of tahini, but if you’re not that much of a tahini fan you will probably want less.)
- Add a few tablespoons of water if the hummus seems too thick.
- Put hummus into a bowl and drizzle with a couple of tablespoons of olive oil and sprinkle with Ground Sumac (affiliate link) or paprika.
- Serve hummus with low-carb pita bread or veggie dippers
- 2 15 oz. cans black eyed peas, rinsed and drained (see notes)
- 2 tsp. garlic minced garlic
- 6 T fresh-squeezed lemon juice (or slightly less if you’re not that into lemon)
- 1/2 – 1 tsp. salt
- 2 T olive oil (plus 2 T more for drizzling on hummus)
- 1/2 tsp. ground cumin
- 3 T tahini sauce (sesame seed paste), or more
- water to thin hummus as needed (I used 2 T water)
- powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this
- Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.
- Let black-eyed peas drain for a minute or two.
- Then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute.
- Add the ground cumin and 3 T of tahini and process until it’s combined.
- Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you. (I used 6 T of tahini, but I really like the taste of tahini.)
- If the hummus seems too thick, add a few tablespoons of water and process. (I added 2 tablespoons of water.)
- Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Ground Sumac (affiliate link) or a smaller amount of paprika if you don’t have Sumac.
- Serve with low-carb pita bread. or veggie dippers.
- Hummus will keep in the fridge for at least a week.
You can also use or use 3 cups cooked black-eyed peas if you prefer to cook your own.
Nutritional info calculated on 1/4 cup serving size and does not include low-carb pita bread or other dippers.
Recipe adapted from Black-Eyed Pea Hummus at Lentil Breakdown.
Amount Per Serving:
Calories: 173Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 0mgSodium: 166mgCarbohydrates: 12.5gFiber: 6gSugar: 3gProtein: 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is surprisingly low in net carbs, so low-carb dieters you could enjoy a small serving of this with low-carb veggie dippers. This tasty dip made with black eyed peas would be phase 2 or 3 for the original South Beach Diet when served with low-carb pita bread or phase one if eaten with celery.
Find More Recipes Like This One:
Use the Appetizer Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This New Year’s Eve favorite was first posted in 2010! The recipe was last updated with more information in 2022.
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