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Jalapeno Black-Eyed Pea Hummus

This spicy and creamy hummus made with black-eyed peas and jalapenos is a delightful twist on a classic dip.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 180 kcal

Ingredients
  

Main Ingredients

  • 1 can black-eyed peas drained, reserve liquid
  • 1/3 cup tahini
  • 1-2 pieces fresh jalapenos seeded and roughly diced
  • 3 tablespoons freshly-squeezed lemon juice
  • 2 cloves garlic minced
  • 1/2 teaspoon salt plus more to taste
  • 2-4 tablespoons fresh cilantro to taste
  • 1/2 teaspoon cumin
  • Optional garnishes fresh cilantro, sliced jalapenos, black-eyed peas, olive oil

Instructions
 

  • Blend black-eyed peas, tahini, jalapenos, lemon juice, garlic, salt, cilantro, and cumin until smooth, adding reserved liquid as needed.
  • Spoon into a bowl, smooth the top, and add optional garnishes.
  • Serve with pitas, pita chips, or veggies.
  • Store in an airtight container in the fridge for 3-4 days.

Notes

Adjust jalapeno quantity based on desired heat level.
Keyword Black-Eyed Peas