Black-Eyed Pea Hummus


Black-Eyed Pea Hummus

Growing up in India, blacked-eyed peas were a staple in our house. My mom would often make curried black-eyed peas and serve them with rice. In my household now, we just cannot have enough hummus -- we snack on it with vegetables, on wraps, in sandwiches, you name it! -- so I was inspired to try making a black-eyed pea hummus with an Indian twist. The result, this recipe, has been a huge hit with my family and friends. Served with homemade pita chips, it makes an excellent snack or appetizer.  
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 6


  • 1/3 cup tahini
  • 1 teaspoon curry powder
  • 3 cloves garlic (peeled)
  • 1 teaspoon roasted cumin seeds
  • 1/4 cup lemon juice
  • 1 tablespoon salt
  • 1 tablespoon cilantro leaves (roughly chopped)
  • 1 seeded jalapeno (chopped)
  • 1 1/2 cans black-eyed peas (cooked)
  • 1/2 can cannellini beans (cooked)
  • 5-7 ice cubes
  • 2 tablespoons olive oil
  • 6 6-inch whole wheat pitas
  • 1 tablespoon zatar seasoning


  1. Preheat oven to 350 degrees F.

  2. Cut pitas into 8 wedges.
  3. Pour olive oil into bowl and add seasoning.
  4. Brush both sides of pita with olive oil mixture.
  5. Arrange pita on baking sheet and bake for 12-15 minutes.
  6. While pita is baking, in small pan, mix tahini and curry powder and cook over medium heat for 3-5 minutes.  
  7. Remove from heat and let mixture come to room temperature.  
  8. In food processor, add garlic, cumin, lemon juice, salt, cilantro leaves, jalapeno, beans, curry powder mixture, and 4 ice cubes, then process until smooth. Add more ice cubes if needed to reach desired consistency.

  9. Spoon into bowl and top with 2 tablespoons of olive oil, then garnish with zatar seasoning and cilantro leaves.    
  10. Serve with fresh-from-the-oven homemade pita chips.

Bon appétit!

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