Black-Eyed Pea & Roasted Garlic Hummus

Black-eyed peas supposedly bring luck on New Year’s.

Don’t we all want to get lucky?

This year I could use a little extra luck, so I made sure to concoct a black-eyed pea dish to share with friends at our New Year’s Eve pairing dinner.  I used traditional hummus ingredients, but replaced chickpeas with canned black-eyed peas.  What resulted was a fantastic, black-eyed pea hummus.

Black-Eyed Pea Hummus

Roasting garlic can be time-consuming, but there’s a short cut!  I always roast several heads at once and keep the excess in the freezer for a quick flavor add.  You can freeze it in the shells or go ahead a squeeze it out.  It’s good either way!

The roasted garlic could be replaced with a couple of cloves of raw garlic, but I love the added dimension it brings when roasted.

Roasted Garlic

With the garlic pre-roasted, this creation comes together quickly in the food processor.  Often we see peas cooked with bacon or ham of some sort, so I added smoked paprika to bring those flavors to mind.  Combined with the bright lemon, this is a flavor-packed dip for veggies or crackers.

Play with the flavors as you like here – with the roasted garlic, I could see Italian herbs working well in this one too!

Black-Eyed Pea & Roasted Garlic Hummus

If you’re going to a New Year’s Eve party, bring this along!  It’s unusual, but approachable (#strangebutgood?), and it ensures you’ll have a healthy snacking option.


Black-Eyed Pea and Roasted Garlic Hummus

Black-Eyed Pea & Roasted Garlic Hummus

  • 1 head of garlic
  • 1 15-ounce can salt-free black-eyed peas, rinsed
  • 1 T tahini
  • Juice of 1 lemon
  • 1 T olive  oil
  • Water (add slowly to thins as needed)
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/4-1/2 smoked paprika (adjust to taste)
  • 1 T fresh flat-leaf parsley
  • Salt, to taste 

Preheat oven to 425.  Rub off papery skins from outside of garlic and trim 1/2″ off top.  Drizzle with olive oil, and season with salt and pepper.  Wrap up in foil, place on a baking sheet, and roast until tender, 35-40 mins; let cool slightly.  (If pre-roasting the garlic, stop here and store in freezer or fridge.)

Squeeze garlic cloves into a food processor.  Add black-eyed peas, tahini, and lemon juice.  Pulse until a coarse purée forms.  With motor running, drizzle in oil and then water as needed.

Add seasonings, tasting to adjust to your preference.  Allow processor to run 2-3 mins to achieve a smooth, creamy hummus.

Transfer purée to a medium bowl.  Finish with parsley, pepper, and a drizzle of olive oil when ready to serve.

Note: Hummus can be stored in the fridge for 4-5 days.


I can’t wait to bring in the new year with friends!  I’m not a big resolution person, but I’m looking forward to continuing to work on my goals in 2014.

What is your favorite hummus flavor?

How you getting lucky bringing luck for the new year?


  1. says

    No chickpeas?! It’s okay, I’ll live 😛

    I’ve never tried black-eyed peas, let alone as a substitute for chickpeas. This recipe looks just a creamy though, so I think I may be stumbling on to a new potential food crush? 😉

    My favourite flavour is plain. Just plain, simple hummus. I think it is one of those things that is perfect the first time :) Don’t get me wrong, there are a million great flavours to try (Green peas? Yes, please) but I can’t pass up the original :) It pairs with everything I want!

    The best all-round dip I’ve ever had was sweet potato and cashew. *DIES*

    • Laura says

      Never tried them?! They’re pretty good. If you like beans, you’ll love ’em. :)

      Sweet potato cashew sounds incredible!!!

  2. says

    I use so much hummus it’s probably not natural this is a GREAT way to mix up what I”m eating. I just bought some beet hummus too, hmmm. I have pinned this to make next week after my travels, thanks for another tasty and easy enough for me idea, ha!!

  3. says

    I have been looking at a couple of different recipes for black eyed pea hummus to make for tonight. Love your roasted garlic tip. (I am hoping luck can be found in smashed black eyed peas!)

    Happy New Year!

  4. says

    I love the idea of making black eyed peas into hummus! Genius and totally different from “usual” new years black eyed peas recipes. Also, I love your nail color in the picture with the roasted garlic!

  5. says

    Australia sucks balls I mean beans in the flavoured hummus department. We have hummus and low fat hummus. woo!

    My favourite one I tried in the US had seeds and pesto in it- Amazing. Compared to your other creations, this dip is not #strangebutgood but just good.

  6. says

    Omg, roasted garlic is the BEST! I swear I could just eat it as is! And how AWESOME would this have been if you added some bacon grease to it in place of the olive oil?! Omg, I think I just peed my pants!

    I had some of the most delicious black eyed peas I’ve ever tasted in my entire life for New Years! My coworker’s mom made them and brought them to the hospital in a giant crock pot!


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