Jalapeno Black eyed pea hummus

A fun twist on classic hummus, with lucky black-eyed-peas in place of the chickpeas. Spicy jalapenos add the perfect touch of heat!


  • 1 (15-ounce) can black-eyed-peas, drained, but reserve the liquid (you may also want to reserve a tablespoon or so of the black-eyed peas for garnish if desired)
  • 1/3 cup tahini
  • 1-2 fresh jalapenos, seeded and roughly diced (more or less to taste)
  • 3 tablespoons freshly-squeezed lemon juice
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon salt (plus more to taste; I prefer kosher salt)
  • 2 tablespoons - 1/4 cup fresh cilantro, to taste
  • 1/2 teaspoon cumin
  • Optional garnishes: fresh cilantro, sliced jalapenos, black-eyed peas, a drizzle of olive oil


  1. Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
  2. Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!

Keeps refrigerated in an airtight container for 3-4 days.