Black Eyed Pea Hummus ~ simple, healthy, creamy black eyed pea hummus topped with a dollop of tomato chow chow relish. Eating black eyed peas New Year’s Day is said to bring luck all year.
As folk lore goes dating back to the Civil War, eating black eyed peas on New Year’s day is said to bring good luck and prosperity in the new year. Like many recipes on this blog, this recipe is simplified with everyday grocery store ingredients without sacrificing flavor.
Black eyed peas are a good source of fiber, but hey ~ this stuff just tastes good. With so many healthy recipes out there that actually taste good, why go any other route?
Black Eyed Pea Hummus is a twist on classic hummus and like that recipe, doesn’t call for tahini and whips up quickly in just a couple of minutes in the food processor. Serve it up with sliced some colorful veggies or toasted pita.
Can I make Black Eyed Pea Hummus without a food processor?
Absolutely! Not every kitchen is equipped with a food processor so just load the ingredients into a blender according to the instructions.
How long will this Black Eyed Pea Hummus keep?
Transfer the hummus to an airtight container and it’ll keep in the refrigerator 4-5 days.
Black Eyed Pea Hummus Ingredients:
- canned black-eyed peas
- fresh dill
- lemon juice
- garlic clove
- sea salt
- fresh-cracked black pepper
- olive oil
Drain the liquid from the black eyed peas and empty them into your food processor then add the dill, lemon juice and grated garlic and give it a light seasoning of salt and pepper.
Pulse it a few times, stir, then add up to 3 tablespoons of olive oil, one tablespoon at a time, blending between each until you have a smooth consistency. Taste it and adjust salt and pepper as you like.
I topped this hummus with a dollop of tomato chow-chow relish though the hummus is delicious enough to stand alone. The chow-chow adds a nice pop of color and additional flavor but if again, if you don’t have a food processor I’d recommend finely chopping the chow-chow ingredients.
Tomato Relish/Chow-Chow Ingredients:
- grape tomatoes
- white vinegar
- olive oil
- fresh dill
- Sea salt and cracked black pepper
Wash the food processor after making the hummus then add halved tomatoes, celery, vinegar, olive oil and dill. Pulse several times to a lightly chunky salsa consistency, then add a pinch of salt and pepper to taste.
Wishing you peace, health, good luck and prosperity in the new year!
If you make this Black Eyed Pea Hummus recipe or any other on the blog, leave a comment or star rating. I love hearing from you.
Black Eyed Pea Hummus
- 15.5 ounce can black-eyed peas
- pinch coarse sea salt
- 2-3 cracks fresh cracked black pepper
- 1 clove garlic grated
- 2 sprigs dill
- 2 tablespoons lemon juice
- 2-3 tablespoons olive oil
Tomato Chow Chow
- 1 cup grape tomatoes
- 1/2 stalk celery
- 1 tablespoon white vinegar
- 1 teaspoon olive oil
- sea salt and pepper to taste
- 1t tablespoon fresh dill
- Drain the liquid from the black eyed peas and empty the peas into your food processor.
- Add the salt, pepper, dill, lemon juice and grated garlic and pulse several times.
- Stir then drizzle in up to 3 tablespoons of olive oil, one tablespoon at a time, blending between each until you have a smooth consistency.
- Taste it and adjust salt and pepper as necessary.
- Cut the grape tomatoes in half and add to a clean food processor (washed after the hummus).
- Cut the celery into 1" chunks then add to the food processor along with the vinegar, olive oil and dill. Pulse several times to the consistency of lightly chunky salsaa then taste and add a pinch of salt and pepper as you prefer.