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Black-Eyed Pea Hummus – Black Girl Baking

A southern twist on classic hummus this Black-Eyed Pea Hummus is super easy to prepare, creamy, thick and perfect for dipping with crackers, veggies, chips & so much more. A satisfying dip that is great for a go to snack or delicious enough for a party appetizer. Gluten Free, Vegan & Paleo.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4 -5 cups


Crispy Black Eyed-Pea Hummus

  • 1 14 oz [392-g] can black-eyed peas, rinsed and drained
  • 1/4 cup (60 ml0 olive oil plus more for drizzling
  • salt to taste
  • 1 head of garlic
  • 1/4 cup 60g tahini
  • 1/4 cup 60 ml lemon juice
  • 2 tbsp 30 ml water
  • 1 tsp ground cumin


  • Preheat the oven to 400? (200? or gas mark 6), and have a sheet pan lined with parchment paper nearby.
  • Spread a few tablespoons (46g) of the rinsed black-eyed peas on the prepared baking sheet, drizzle with olive oil and sprinkle with salt. Chop the top off the garlic head to reveal the cloves, sprinkle it with olive oil and salt and wrap it in the aluminum foil. place it on the baking sheet with the black-eyed peas, and roast in the oven for 25 to 30 minutes, or until the peas are crispy.
  • Remove the pan from the oven, unwrap the garlic and squeeze the cloves out into a food processor, discarding the skins. To the garlic, add the rest of the canned black-eyed peas, reserving the roasted ones for the top, the 1/4 cup (60 ml) of olive oil, tahini paste, lemon juice, water, cumin and salt to taste. Puree until smooth. Transfer to a serving bowl, and top with the crispy black-eyed peas and drizzle lightly with olive oil.
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*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.