Black-Eyed Pea Hummus by Millie Peartree
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
Serve with a variety of fresh crunchy veggies for dipping and some homemade or store-bought pita chips.
Ingredients
Garlic clove
2 clove(s)
Canned black eye peas
30 oz, rinsed and drained
Extra virgin olive oil
6 Tbsp, divided
Tahini
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
Instructions
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
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