Black-Eyed Pea Hummus

Black-Eyed Pea Hummus Recipe
Photo: Becky Luigart-Stayner
Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.


3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 121
Caloriesfromfat 15 %
Fat 2 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 0.9 g
Protein 4.7 g
Carbohydrate 21.2 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 263 mg
Calcium 45 mg


3 garlic cloves, peeled
1/2 cup fresh lemon juice (about 2 lemons)
1/3 cup tahini (sesame-seed paste)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 (15.8-ounce) cans black-eyed peas, drained
14 (6-inch) pitas, quartered
Fresh chives (optional)


Drop garlic through chute of food processor with processor on; process 3 seconds or until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives, if desired.

November 1999
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