Black-Eyed Pea Hummus by Millie Peartree

2 - 3
PersonalPoints™ per serving
Total Time
15 min
15 min
Serve with a variety of fresh crunchy veggies for dipping and some homemade or store-bought pita chips.


Garlic clove

2 clove(s)

Canned black eye peas

30 oz, rinsed and drained

Extra virgin olive oil

6 Tbsp, divided


3 Tbsp

Fresh lemon juice

2 Tbsp

Smoked paprika

1 tsp, plus extra for garnish

Granulated onion

1 tsp

Celery salt

½ tsp

Kosher salt

½ tsp

Black pepper

½ tsp

Fresh parsley

¼ cup(s)

Lemon zest

1 Tbsp, optional


  1. Process the garlic cloves in a food processor until finely chopped. Add the black-eyed peas, 4 tbsp oil, tahini, lemon juice, paprika, granulated onion, celery salt, kosher salt, and black pepper; process until smooth.
  2. Fold in the parsley; spoon into a bowl. Drizzle with the remaining 2 tbsp oil; garnish with a few pinches paprika and some optional lemon zest.
  3. Serving size: about ¼ cup


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.