Eating black-eyed peas on New Year’s Day is a Southern tradition and considered good luck. This Black-Eyed Pea Hummus is a delicious and healthy way to serve up some good luck for the New Year!
We ate our black-eyed peas while watching the bowl games last night. This is an easy, make-ahead recipe to serve with your favorite dippers if you’re looking for a healthy appetizer!
This Black-Eyed Pea Hummus is adapted from a several different recipes I found online. We really loved the addition of the roasted garlic! Feel free to adjust the seasoning to your taste.
1 head of garlic, roasted
1/3 cup olive oil (plus more for serving)
2 (15-ounce) cans black-eyed peas, drained and rinsed
Juice of 1 lemon
1/3 cup tahini
1 teaspoon ground cumin
1 teaspoon Kosher salt (more or less to taste)
1/2 teaspoon paprika
4 – 6 dashes of hot sauce of choice (more or less to taste)
To roast garlic:
Preheat oven to 400°. Rub off loose, papery skins from outside of garlic bulb and trim 1/2″ off top. Place on a sheet of foil, drizzle with 1 Tbsp. olive oil, and season with salt. Wrap up in the foil, place on a baking sheet, and roast until soft and tender, 30 – 40 minutes; let cool slightly. Squeeze /remove roasted cloves from bulb and add to food processor.
Reserve a couple of tablespoons of black-eyed peas for garnish, set aside. Add all ingredients to bowl of food processor; process until smooth, scraping sides of bowl occasionally.
To serve: Garnish with reserved peas and generous drizzle of olive oil and sprig of parsley if desired. Serve with dippers of choice~ veggies, pita chips or pretzel crisps.
Black-Eyed Pea Hummus
Eating black-eyed peas on New Year’s Day is a Southern tradition and considered good luck! Whip up this delicious and healthy appetizer to ring in the New Year in minutes.
- food processor
- 1 head of garlic roasted
- 1/3 cup olive oil (plus more if needed and for serving)
- 2 15-ounce cans black-eyed peas, drained and rinsed
- Juice of 1 lemon
- 1/3 cup tahini
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon paprika
- 4 – 6 dashes of hot sauce of choice more or less to taste
To roast garlic:
- Preheat oven to 400°. Rub off loose, papery skins from outside of garlic bulb and trim 1/2" off top. Place on a sheet of foil, drizzle with 1 Tbsp. olive oil, and season with salt. Wrap up in the foil, place on a baking sheet, and roast until soft and tender, 45 minutes; let cool slightly. Squeeze /remove roasted cloves from garlic and add to food processor.
To make hummus:
- Reserve a couple of tablespoons of black-eyed peas forgarnish, set aside. Add all ingredients to bowl of food processor; process untilsmooth, scraping sides of bowl occasionally.To serve: Garnish with reserved peas and generous drizzle of olive oil and sprig of parsley if desired. Serve with dippers of choice~veggies, pita chips or pretzel crisps.
- Roasting the garlic makes it sweet and mellow, don’t be tempted to skip this step and add minced garlic instead! You can find already roasted garlic in the produce section of most grocery or specialty food stores or roast it in advance and store in refrigerator for quick hummus assembly.
- Roast your garlic in advance when you’re making a casserole or braising something in oven. When garlic is cooled, squeeze out cloves and store covered in olive oil in refrigerator up to 2 weeks.
- Season to taste. My black-eyed peas were low sodium (140 mg sodium per ½ cup). Prepare hummus with ½ teaspoon salt, taste and adjust seasoning as needed.
- Puree in food processor until hummus mixture is smooth. Add additional olive oil if needed and process for a smooth texture.
- Hummus can be made ahead. Cover and refrigerate.
Roasted garlic is sweet and mellow, don’t omit!
Season to taste. My black-eyed peas were low in sodium (140 mg sodium per 1/2 cup). Adjust amount of salt as needed for your peas.
Puree in food processor until mixture is smooth. Add additional olive oil if needed and process to smooth out.
Hummus can be made ahead. Cover and refrigerate.
I have a small collection of vintage Happy New Year post cards.
One that offers a message for good luck. . .
“A happy New Year, dear friend, that’s my wish for you.
And lots of good luck I also send to last the whole year through!”
You might also like
Good Luck New Year Layered Cornbread Salad
A layered salad with ingredients to bring good luck in the New Year~ cornbread, corn kernels, black-eyed peas, and bacon. Romaine lettuce, grape tomatoes and smoked turkey, makes it a complete meal.
It’s a frigid 12 degrees here this morning! Hope you’re curled up with a blanket and staying warm & cozy!
Wishing you Good Luck and Good Eats in the New Year!
Miam vos photos me donnent faim …..;Vous etes une excellente décoratrice et en plus bonne cuisinière ! Bravo ! Je vous admire; Bonne journée :-)
Merci pour vos doux commentaires Catherine! ♥
Your dip sounds great Mary! I think I’m going to add this to my holiday notes for next year:@) Wishing you a lucky 2018 too!
This is a definite must try recipe. Happy New Year!!
Gosh that looks good – pinned, thanks. The cold here makes my face hurt – didn’t even walk the past couple days, so I undecorated. Of the two, I don’t know which was worse. On the upside, I’m happy we’re not sick in this household. Stay warm!
Your Black Eyed Pea Hummus made a lovely dish. Mary, what are all the colorful veggie sticks around the bowl? The orange sticks are carrots…love the colors??? I have left over peas, what a great way to use them. Excited about trying this recipe! Yes, we had our traditional good luck coins and dollars meal yesterday, too, while watching the games! Good luck and good eats wishes for 2018, to you, as well!
Hi Karen, They’re rainbow carrots. I found this assortment at Trader Joe’s: https://www.traderjoes.com/fearless-flyer/article/1440
Love HUMMUS of any kind..especially one that brings good luck! Thank you!! 👍🏻❤️👍🏻❤️👍🏻
Brrr from coastal NC!!! Thank you for the recipe for the appetizer…I have black eyed peas left because we opted for sauerkraut for the good luck this year! It looks delicious and easy enough to add to my recipe collection! Thanks again, Mary! Have a happy and healthy 2018! Love you vintage post cards!
Now this sounds like the way to eat black eyed peas! My son made black eyed pea and collard wontons but unfortunately we weren’t in the same zipcode so I didn’t get to try them! I love the TJs rainbow carrots too, so festive! I wish I had some furballs to sit in my lap and keep me warm today, the temp was 23 this am on the coast and the water main to the island broke so we have no water! But at least the Tide rolled! Happy 2018 Mary!
Mary, I love black-eyed peas and hummus so this is a win-win recipe! It is bitter cold in NE AL, stay warm!
I’m not even a fan of hummus but you make it look delicious!
Now this sounds great for left over blackeye peas
Happy New Year, these recipes look nummy. And hummus is something we have added to our tables in the past few years!
Burrr! It is cold here as well, but not in the low teens. Hovering in the upper 20s, but tonight it is supposed to drop to below 20. Not my kind of weather! Stay warm!
We had our blackeyed peas last night, a soup that was a recipe my father-in-law created. It’s delicious!
All the best for 2018!
Mary thanks so much for the recipe, cold here in Northeastern North Carolina, we could even get snow tomorrow but I’m heading out early for shopping. I have planned a dinner party for Thursday night featuring scalloped oysters and think the black eyed peas will make a perfect appetizer. Fortunately I have everything in my pantry except black eyed peas. Looking forward to more inspiration from you in the upcoming year.
I’m going to have to try these recipe! Hummus is my favorite snack,