This easy black-eyed pea hummus recipe is delicious and an extra tasty way to get more fiber in your diet. I’ve substituted black-eyed peas for the usual chickpeas and omitted tahini and opted to use freshly toasted ground sesame seeds instead (which you can see adds a little texture to the otherwise completely smooth hummus). Keep reading to learn the best tips for making a super smooth homemade hummus.
The Differences Between Chickpea Hummus and Black-Eyed Pea Hummus
Chickpea hummus and black-eyed pea hummus are both really tasty if you’re a hummus fan. If you’re thinking of making one of them, here are a few things to consider.
- The color. Chickpea hummus is a white to light cream or tan color, and the black-eyed pea hummus is a grey-blue-purple-pinkish hue.
- The flavor. Black-eyed peas have a distinct, yet subtle flavor and also a very subtle “sweetness” to them as compared to chickpeas which in my opinion makes black-eyed pea hummus slightly richer than a typical chickpea hummus.
- The consistency. You may have to add slightly more water to black-eyed pea hummus because the skin to bean ratio is different from that of chickpeas, but you can still reach the same smooth consistency as regular hummus. If you choose to use toasted sesame seeds instead of tahini (ground sesame paste) as I did in this recipe, you’ll have a bit of crunchy toasted sesame seed texture in each bite (which we love) in an otherwise super soft and smooth hummus. Alternatively, if you want a completely smooth texture without noticeable sesame seeds in it, you can either replace the sesame seeds with tahini or use a Vitamix to blend the mixture.
- Nutritional value. Black-eyed peas have just a bit more protein and carbs than chickpeas and slightly less fat and fiber, but at the end of the day choosing either of these beans as a base for your hummus provides a nourishing and delicious dish because they’re both full of vitamins and micronutrients.
Black-Eyed Peas Hummus Ingredients
- 1 1/4 cups dried black-eyed peas, cleaned and soaked overnight (200g)
- 2 teaspoons baking soda, divided in half (10g)
- 2 tablespoons extra virgin olive oil (28g)
- 2 tablespoons lemon juice, freshly squeezed, (plus more to taste) (28g)
- 1/4 cup freshly toasted sesame seeds (or tahini) (30g)
- a few drops of toasted sesame oil, (optional but recommended)
- 1 medium garlic clove, middle shoot removed (5g)
- 1 teaspoon pink Himalayan salt (or sea salt) (6g)
- 2 1/2 tablespoons ice-cold water (plus more as needed) (40g)
How to Make Black-Eyed Pea Hummus
I like to make hummus in two different ways — with tahini and without tahini. Tahini paste can sometimes add a slightly bitter aftertaste that some people with really sharp palates notice although, I don’t mind it. No matter which style I’m making, a good homemade hummus recipe will always have a nice roasted sesame flavor, garlic, freshly squeezed lemon juice, extra virgin olive oil, salt, and sometimes a baby pinch of cumin. But when you make it at home, you get to decide how it gets flavored and there are no rules.
- Soak the peas. Soak dried black-eyed peas in water with 1 teaspoon (5g) baking soda for at least 6 hours and up to overnight, rinse, strain, and add them to a large pot with the last 1 teaspoon (5g) of baking powder, and cover with water making sure there are approximately 2 inches (5cm) of water above the peas.
- Cook the peas. Bring the peas to a boil and reduce the heat to a medium simmer and cook for 15 minutes, or until tender and peas can be mashed easily between two fingers. Strain the peas.
- Toast the sesame seeds. While the peas are cooking, add raw sesame seeds to a skillet and turn the heat on medium-high and toast the seeds until golden brown and fragrant (usually a couple of minutes), remove from heat, and set aside.
- Make the hummus. In the bowl of a food processor or high-powered blender, add the lemon juice, olive oil, salt, garlic, and black-eyed peas and process until smooth. With the food processor still running add the ice-cold water until you reach the desired consistency.
- Adjust the hummus for taste and texture. At this point, stop the machine, taste the hummus, and adjust the seasonings adding more salt and lemon juice as needed, blend, and taste. If the texture is still a bit too thick, turn back on the food processor and add more ice water about 1 tablespoon at a time until you reach the desired consistency. Feel free to add a pinch or two of cumin if you like. Serve with raw or pan-seared veggies, pita bread, naan bread, or on a Mezza platter with pickled vegetables, and Enjoy!
Black-Eyed Pea Hummus step-by-step recipe instructions + photos
How to Make Completely Smooth Hummus (without Needing to Remove the Skins)
I use tips from Yotam Ottolenghi’s Masterclass to make the smoothest hummus ever. Here are some easy techniques to ensure any kind of hummus you make will be smooth and fluffy.
- Add baking soda to the water that the chickpeas (or other beans) soak in overnight which helps soften the skins.
- Add baking soda to the water that the chickpeas cook in (I used this trick already, but when combined with the rest, it makes a great texture).
- Add ice-cold water to the chickpeas as they’re being processed in the food processor or blender with all of the other ingredients (Do not use room temperature water, hot water, or the chickpea cooking water. Just use ice-cold H²O.
What Texture Should Black-Eyed Pea Hummus Have?
This black-eyed pea hummus should be smooth with a slight crunch from the toasted sesame seeds. If you want your hummus to be completely smooth, substitute tahini for the toasted sesame seeds, or just blend everything up in a Vitamix.
Black-Eyed Pea Hummus Tips and Techniques
- Are black-eyed peas beans? Black-eyed peas are a member (or subspecies) of the cowpea legume family and are actually a bean, not a pea. There are many different variations of the cowpea or crowder pea family including purple hull peas.
- Can you freeze hummus? Yes, you can definitely freeze hummus! It’s as easy as portioning it into batches (I prefer smaller 2-4 person serving size portions otherwise it can take forever to defrost a huge “brick” of frozen hummus). Be sure to leave room in the container so that as the hummus freezes, it can expand without pushing out of the container. Let it thaw in the refrigerator overnight and give it a good stir to re-incorporate any liquid that may have separated during the defrosting period. Pop into lunch boxes for the kiddos, or serve for Middle Eastern or Mediterranean-inspired dinner.
Looking for a Few More Delicious Vegetarian or Vegan Recipes?
If you’re wondering what to eat with this hummus, here are a few of our favorite ways to enjoy this easy dip.
- Perfect Pan-Seared Zucchini
- Fluffy Cast-Iron Skillet Naan Bread
- Perfect Pan-Seared Sweet Carrots
- Fluffy Whole Wheat Naan Bread (for those looking to consume less refined carbs♡)
- Pan-Seared Purple Cauliflower Sesame Steaks
- Serve it with your favorite Spring salad
- Simple & Delicious Pasta alle Zucchine (Spaghetti with Zucchini)
- Best Smoky Shake Shack Shroom Burger (smoky, cheesy crispy mushroom burger)
- Radiatore Pasta with Sautéed Zucchini and Corn
- How to Make Simple Classic Italian Tomato Sauce for Pasta
- Italian Summer Garden Spaghetti w/Zucchini & Fresh Tomato Pasta Sauce
- How to Make Extra “Beefy” Above + Beyond® Burgers
- Extra “Beefy” Above + Beyond® Tacos (vegetarian tacos)
- Mama A’s Eggplant & Zucchini Parmigiana (Pinterest & Food52 Golden Recipe Grand Prize Winner)
Let’s get started!
Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all your questions and comments. Plus, I love seeing when you make my recipes, so please tag me @BitingAtTheBits on Instagram and I will repost your beautiful hummus!
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How to Make Super Smooth Black-Eyed Pea Hummus
- Total Time: 8 hours 25 minutes
- Yield: 4 to 6 servings depending on hunger level 1x
- Diet: Vegan
Description
If you’re looking for inspired ways to enjoy more hummus, or just to get more fiber into your diet, this vegan black-eyed pea hummus is delicious. It’s super smooth with a bit of crunch from the addition of freshly toasted sesame seeds in place of the tahini (but feel free to switch out the tahini for the sesame seeds). It makes a perfect breakfast, lunch, or dinner served on a mezze or antipasti platter, smeared onto a turkey sandwich, dolloped on top of a salad, or scooped up with sweet pan-seared carrots or raw veggies of your choice. If you love hummus, we think you’ll enjoy this version.
Ingredients
- 1 1/4 cup dried black-eyed peas, cleaned and soaked overnight (200g)
- 2 teaspoons baking soda, divided in half (10g)
- 2 tablespoons extra virgin olive oil (28g)
- 2 tablespoons lemon juice, freshly squeezed, (plus more to taste) (28g)
- 1/4 cup freshly toasted sesame seeds (30g)
- a few drops of toasted sesame oil, (optional but recommended)
- 1 medium garlic clove, middle shoot removed (5g)
- 1 teaspoon pink Himalayan salt (or sea salt) (6g)
- 2 1/2 tablespoons ice-cold water (plus more as needed) (40g)
Instructions
- Soak the peas. Soak dried black-eyed peas in water with 1 teaspoon (5g) baking soda for at least 6 hours and up to overnight, rinse, strain, and add them to a large pot with the last 1 teaspoon (5g) of baking powder, and cover with water making sure there are approximately 2 inches (5cm) of water above the peas.
- Cook the peas. Bring the peas to a boil and reduce the heat to a medium simmer and cook for 15 minutes, or until tender and peas can be mashed easily between two fingers. Strain the peas.
- Toast the sesame seeds. While the peas are cooking, add raw sesame seeds to a skillet and turn the heat on medium-high and toast the seeds until golden brown and fragrant (usually a couple of minutes), remove from heat, and set aside.
- Make the hummus. In the bowl of a food processor or high-powered blender, add the lemon juice, olive oil, salt, garlic, and black-eyed peas and process until smooth. With the food processor still running add the ice-cold water until you reach the desired consistency.
- Adjust the hummus for taste and texture. At this point, stop the machine, taste the hummus, and adjust the seasonings adding more salt and lemon juice as needed, blend, and taste. If the texture is still a bit too thick, turn back on the food processor and add more ice water about 1 tablespoon at a time until you reach the desired consistency. Feel free to add a pinch or two of cumin if you like. Serve with raw or pan-seared veggies, pita bread, naan bread, or on a Mezza platter with pickled vegetables, and Enjoy!
Notes
- 200g of dried blackeyed peas weighed 415g after being soaked overnight.
- If you’re in a hurry, you may soak the peas for a minimum of 6 hours instead of overnight.
- Make sure there are at least 2 inches (5cm) of water over the peas as they’re cooking to ensure they always have enough liquid to properly cook.
- When toasting the sesame seeds, be sure to swirl the skillet throughout the toasting process to ensure the seeds are toast evenly. Alternatively, you may use a wooden spoon to move the seeds around.
- Do not walk away from the sesame seeds as they are toasting because they can easily burn if not looked after properly.
- For this recipe, I ended up adding a few more squeezes of lemon juice and a bit more ice water to achieve our favorite flavor and texture for hummus. Play around with it and see what you prefer, but make notes so that when you make it again, you’ll know exactly how much to add.
- Add a pinch of cumin if you enjoy cumin in your hummus.
- Prep Time: 10 minutes
- Soak Time: 8 hours
- Cook Time: 15 minutes
- Category: Sauces + Spreads + Dips
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
