Easy Black-eyed Pea Jalapeño Hummus

Easy Black-eyed Pea Jalapeño Hummus
Easy Black-eyed Pea Jalapeño Hummus

Many years ago, a good friend introduced me to Black-eyed Pea Jalapeño Hummus. It’s a decidedly southern take on a dish I could eat for breakfast, lunch, or dinner. The original recipe came from Southern Living magazine, and it’s a family favorite at our house.

Traditionally, hummus recipes use garbanzo beans and I certainly enjoy them. The black-eyed peas give this dish a creamier texture, and the jalapeños really kick up the flavor. You can really go from mild to hot to suit your taste.

The Black-eyed Pea Jalapeño Hummus recipe is really easy to make. Everything goes in a food processor and gets blended until smooth without messing up a ton of dishes. I’ve doubled the recipe and even frozen it. Freezing this hummus does thicken the texture, but it’s still great.

There’s no single correct way to eat Black-eyed Pea Jalapeño Hummus. As I mentioned above, I can eat it any time of day. Here are just a few ideas.

  • On a toasted pumpernickel bread with a slice of fresh tomato on top (or bagel)
  • It’s a great dip for fresh cut up vegetables
  • Serve it in pita or a whole wheat wrap with shredded lettuce, tomato, and sprouts
  • Use it as a dip for pita and tortilla chips

 

 

 

Black-eyed Pea Jalapeño Hummus Recipe

(see cooks notes below)

Ingredients

  • 3 green onions sliced
  • 1 large clove garlic
  • 1 jalapeño pepper halved and seeded (dice a 2nd one for garnish)
  • 4 sprigs cilantro
  • 1 15 ounce can black-eyed peas drained (reserve liquid if needed)
  • 1/2 cup tahini
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  1. Add first 4 ingredients and process 20 seconds or until chopped fine
  2. Add black-eyed peas and next 4 ingredients, then process until smooth.
  3. Pour olive oil in while food processor is running.
  4. Cover and chill

Serve with pita, cut up vegetables, tortilla chips.

Cooks Notes:

To reduce the fat without sacrificing the flavor, reduce tahini to 1/4 cup, eliminate the olive oil, and add small amounts of the reserved liquid from the beans to get desired texture. The salt can also be reduced to 1/4 teaspoon.

If you’re into quick plant based recipes like I am you can check out my easy grilled flatbread pizza recipe.

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Enjoy!

~Haynes