Smoky Black Eyed Pea Hummus

black eyed pea hummus

As you may already know I grew up in Alabama. Down south we have lots of traditions and superstitions for pretty much all of the holidays and New Year’s is no different. When I was growing up we feasted on black eyed peas at the start of every year because they are thought to bring prosperity in the year to come. Truth be told, I’m not a huge fan of black eyed peas straight up, but when you wiz them up into a smoky black eyed pea hummus like this I am totally on board! 

baked tostada with black-eyed pea hummus, roasted sweet potato, and jammy collard greens

While this dip is great on its own, it is a real superstar in our Collard Greens and Black-Eyed Pea Hummus Tostadas!! 

black eyed pea hummus

Smoky Black Eyed Pea Hummus

  • Author: This Mess Is Ours
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 6 servings
  • Category: Sides
  • Method: Blended
  • Cuisine: Southern


We love this spread served with crackers, but it is straight up magical as a schmear for sandwiches or on top of a tostada with our jammy Instant Pot Collard Greens!


  • 2 garlic cloves, peeled
  • 2 1/2 cups cooked blacked eyed peas, drained
  • 1/4 cup + 2 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • olive oil for drizzling, paprika, red pepper flakes, Maldon sea salt, and black pepper.


  1. Place the garlic in the bowl of a food processor or a high powered blender and process until finely chopped. Add the black-eyed peas, extra-virgin olive oil, tahini, lemon juice, smoked paprika, salt; and black pepper. Process until smooth.
  2. Transfer to a serving bowl and drizzle with a bit more olive oil then sprinkle with paprika, red pepper flakes, Maldon sea salt, and black pepper for garnish.


If using canned black eyed peas you will need to drain and rinse 2 (15-ounce) cans. Be sure that the canned black eyed peas you purchase are unseasoned.







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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.