Black-eyed Peas Hummus (vegan & gluten-free recipe)

Black-eyed peas hummus is a fun twist on classic hummus. It is a delicious & easy appetizer for dipping crackers, vegetables, bread, chips, and more.



Hummus is a creamy dip, often made with chickpeas that hails from the Middle East. I used blackeyed peas instead of chickpeas for hummus because black-eyed peas are believed to bring good luck and prosperity if eaten on New Year’s day.

Blackeyed peas hummus is great with crackers, by a spoonful, or spread them over a piece of bread with toppings of your choice. Some of my favorites are sliced cucumbers, chopped tomatoes+ basil with a drizzle of balsamic and chopped nuts.

I posted a cauliflower hummus recipe last year on New Year’s day or just a hummus lover?




This year is already off to a great start – my friend’s sister got engaged (so happy for her)…talking about my NYE it was pretty low key; it involved humble udon noodle soup and I swapped my sparkly dress with a snuggie and watched the ball drop on TV.


All right friends, I am off to enjoy my day with this bowl of black-eyed peas hummus & crackers. Hope this year will bring all of us plenty of good luck and immense joy.

Cheers to 2013 and may 2014 be even better!




Black-eyed Peas Hummus

makes about 2 cups


1 cup dry black-eyed peas (2 cups after cooked), alternatively you can use canned black-eyed peas

2 cups water (reserve water after cooking black-eyed peas)

1/4 cup tahini

3 garlic cloves

juice from 1 lemon

2 tablespoon olive oil

salt, pepper (to taste)

smoked paprika, for sprinkling at the end


  • Rinse and soak black-eyed peas overnight.

  • In a pot, heat water and black-eyed peas over high heat until it boils. Lower the heat to medium and continue cooking for 10-15 minutes until black-eyed peas softens.Drain and reserve the water.

  • In a food processor, puree black-eyed peas until its crumbly. Add water as needed (it may vary depending upon your processor, I used about 3/4 cup).

  • Add tahini, garlic clove into the puree until it becomes a smooth mixture.

  • Stir lemon juice, 1 tablespoon olive oil, salt and pepper.

  • Taste and adjust as necessary.

  • Drizzle a tablespoon olive oil and smoked paprika before serving.

If you like blackeyed peas, you should try this Aloo Tama Bodi – Nepali Potato Bamboo Shoot Black-Eyed Peas Stew.

Dixya Bhattarai

Dixya Bhattarai

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