Black-Eyed Pea Hummus Image

Black-Eyed Pea Hummus

Make this Tonight - "New Year's Eve Nibbles"

Prep Time
Cook Time


  • 1⁄2 pound cooked black-eyed peas
  • 7 large garlic cloves, peeled
  • 1⁄2 cup extra-virgin olive oil
  • 1⁄4 teaspoon ground cumin, plus more for garnish (optional) 1⁄2 cup tahini, at room temperature
  • 1⁄4 cup and 1 tablespoon fresh lemon juice salt to taste
  • paprika, for garnish
  • Resie rub for garnish
  • parsley for garnish


  1. In a medium bowl, cover the dried black-eyed peas with 2 inches of water. Refrigerate the peas overnight. Drain the black-eyed peas and rinse them under cold water.
  2. In a medium saucepan, cover the black-eyed peas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the black-eyed peas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water. Rinse the black-eyed peas and garlic under cold water.
  3. In a food processor, puree the black-eyed peas with 1⁄2 cup of the reserved cooking water, 1⁄4 cup of the olive oil and 6 the garlic cloves. Add the cumin (optional) & salt to taste along with 1⁄4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
  4. Garnish with Resie's rub Olive oil and Parsley.
  5. Serve with pita or Lavash or on sandwiches.