If you’re looking for a simple and delicious appetizer or snack, look no further. We have a flavorful Black Eyed Pea Hummus spread. Black eyed peas are severely underrated and we are highlighting them in this savory dip.
Black eyed peas belong to the legume family. They are a great source of plant-based protein and fiber. Black eyed peas are a great source of thiamin, folate, iron, and phosphorous.
Black eyed peas were originally grown in West Africa and is a staple in many African dishes. They are often used in soups, salads, fritters, and casseroles. Aside from their delicious flavor, black eyed peas are also a staple in many African dishes because of their ability to survive in hot and dry climates. They have been known to survive through major droughts, making them highly accessible during tough times.
The spices in this hummus are going to give you life! We’ve talked about berbere before, but how many of you have heard/used it? Berbere is a bright red, chili-based spice. It is most often used in Ethiopian cuisine. Berbere typically includes red chilies similar to serranos, toasted ginger, cardamom, garlic, fenugreek and cinnamon. You can order the spice online, or if you happen to be in the DMV area, you can get it at a local Ethiopian market. We know it’s kinda hard to find, so you have the option of replacing with ground paprika or chili powder!
Let’s get started on this recipe. Add the peas to a food processor and pulse for a few seconds. Then add the garlic, tahini, berbere, lemon juice, salt, and 2 ice cubes, and continue pulsing for 3-4 minutes until you get a smooth, creamy texture and the ice is completely worked in.
The ice cubes will help to make the hummus creamier. Adjust for salt, as needed. Top with olive oil, toasted sesame seeds, and berbere for topping. You can also add fresh parsley for a finishing touch!
We love having hummus as a midday snack with pita chips or as a spread on breakfast toast. It’s SO easy to prepare, and can be stored for up to a week in the fridge. How many of you have tried black eyed peas in hummus? Drop us a comment below and let us know what you think!
- 15 ounce can or 1 1/2 cups cooked black eyed peas
- 1-2 garlic cloves
- 2 tablespoons tahini
- 1/2 teaspoon of berbere
- Juice of 1 lemon
- 1/4 teaspoon salt
- Olive oil, toasted sesame seeds, paprika, chili powder, or berbere, and fresh parsley for topping
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Add the peas to a food processor and pulse for a few seconds.
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Then add the garlic, tahini, berbere, lemon juice, salt, and 2 ice cubes, and continue pulsing for 3-4 minutes until you get a smooth, creamy texture and the ice is completely worked in. (The ice cubes will help to make the hummus creamier.)
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Adjust for salt, as needed. Top with olive oil, toasted sesame seeds, and berbere for topping. You can also add fresh parsley for a finishing touch! Enjoy with pita or toast.
If you don't have berbere, you can replace with ground paprika or chili powder
Lisa
February 13, 2018 at 5:18 pm (3 years ago)Thank you! I’ll have to try this ASAP because I adore black-eyed peas and I adore hummus. I keep hearing about berbere but don’t have any. I could sub smoked paprika, but I really want to try berbere and this is a good time to get that done lol. You might see this on Instagram soon . . . although my photo will never be as gorgeous as yours here.
Jessica
February 13, 2018 at 6:51 pm (3 years ago)Make it and tag us so we can see! Once you try berbere, you’re gonna get hooked!
Rejoice
February 25, 2018 at 2:52 pm (3 years ago)hello
This Black eyed pea really looks good. i didn’t even know that you could eat black eyed peas this way. I’ve always cooked mine with tomato sauce or I grilled them. this is an original way to cook them for a dinner or even a party. And the ingredients used for this recipe are healthy products. I was looking for a great dish to cook to commemorate “black history month” and this will make it. Thanks for the great recipe and the time and efford you put in making it
Wendy
February 26, 2018 at 7:46 pm (3 years ago)I hope you enjoy it! It’s so creamy and delicious!