Black Eyed Pea Hummus Rings in the New Year Healthfully

Ready to ring in the New Year? We are as well. But if you’re like us you’ve had your fill of over-the-top decadent dishes from all of the holiday celebrations you attended and are ready for something a little lighter, a little healthier this New Year’s Eve. We have the perfect solution and it just so happens to have a bit of tradition tied in, too.

I won’t take credit for this brain child. Our managing editor dreamed up a black eyed pea hummus and handed it over to me for further creative development – a.k.a. taste testing. So off to the store I went for some black eyed peas, which are in abundant supply this time of year.

The act of eating black eyed peas on New Year’s is believed to bring prosperity, especially by those in the southern U.S. But whether or not you’re the superstitious type, this hummus is a winner. The recipe follows the basic hummus format in that it contains tahini, olive oil, garlic and lemon juice. We also added in some paprika and fresh parsley for even more color and vibrant flavor.

The result is a creamy dip that’s healthier than the average cheese ball. It’s loaded with fiber and protein from the black eyed peas, heart healthy fats from the olive oil, and blood cell and blood vessel-protecting qualities from the garlic.

The flavor is zesty and bright from the lemon and a little smoky from the paprika, and the parsley adds a fresh note. Serve this dip alongside fresh veggies and pita chips for easy dipping. New Year’s Eve celebrations have never been so healthy.

Black Eyed Pea Hummus
yields 10 quarter-cup servings


  • 1 15.5 ounce can black eyed peas, drained and rinsed
  • 3 Tbsp tahini (ground sesame seeds)
  • 3-4 cloves garlic, minced
  • 1 Tbsp fresh parsley
  • 1/4 tsp paprika
  • juice and zest of one lemon
  • Pinch each salt and pepper
  • 1/3 cup extra virgin olive oil
  • veggies and pita chips for serving


  1. Add black eyed peas, tahini, garlic, parsley, paprika, lemon zest and juice, salt and pepper to a food processor and whirl to combine.
  2. Slowly drizzle in olive oil until creamy. Then add in water to desired consistency, remembering it will thicken in the refrigerator.
  3. Taste and adjust seasonings as needed. Serve in small dishes alongside veggies and pita chips and garnish with a drizzle of olive oil, sprinkle of paprika and a few black eyed peas.

Nutrition statistics: Each quarter cup serving contains approximately 193 calories, 9 grams fat, 1 gram saturated fat, 23 mg sodium, 28 grams carbohydrates, 12 grams fiber, 1 gram sugar and 11.5 grams protein.

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Also Read:

6 Best Diets for Men in the New Year 

Kalamata Olive Hummus Recipe 

Heirloom Carrots with Avocado Hummus

photos and recipe by Dana Shultz

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