Ring in the New Year with this creamy, smoky, slightly spicy Chipotle Black-Eyed Pea Hummus. Whether you’re looking for an easy holiday ready appetizer or want to bring a little heat to game day, this quick hummus recipe delivers on bold flavor and silky texture.
The Mediterranean staple gets a little southern make-over by replacing traditional chickpeas with earthy, nutty, completely savory black-eyed peas. This spicy dip is equally at home on a crudité platter as it is next to a pile of wings. With pops of sunny lime, verdant cilantro, and mysterious chili powder, this hummus will have your taste buds dancing.
While black-eyed peas are beloved year-round in the south, they’re especially popular eaten on New Year’s Day, signifying luck and prosperity. If you’re looking for a fun way to serve up this southern favorite, this is it, no cooking required!
Why You’ll Love This Recipe
- Creamy Texture. Black-eyed peas are denser than some other types of legumes, with a thinner skin. They blend up thick, creamy, and luscious. This hearty dip is equally delicious as a spread.
- Easy preparation. There is zero cooking required for this black-eyed pea hummus recipe. The food processor does all the work for you. If you’re looking for a last-minute recipe to make, this is it.
- Versatility. The thick texture and bold flavor profile makes this hummus perfect for all of your favorite dippers from fresh vegetables to tortilla chips. You can also use it as a spread on a wrap, tostada, or sandwich. It hold up well!
Ingredients
- Black-Eyed Peas – You’ll need two 15.5-ounce cans of black-eyed peas for this recipe. Make sure that they aren’t the seasoned variety.
- Chipotle in Adobo – These smoked, dried jalapenos add a kick to the hummus and a crave worthy smoky note. You will also need some of the adobo sauce which adds a vinegary tang that balances the earthiness of the black-eyed peas.
- Tahini – This nutty sesame paste enhances the natural nuttiness of the black-eyed peas. It also helps with the creamy, thick texture.
- Lime Juice – Fresh squeezed only. This adds a bright note that wakes up all of the flavors and balances the heat.
- Cilantro – Citrusy, bright, and fresh, cilantro pairs well with all of the flavors.
- Garlic – You’ll need 1 large clove of garlic for this recipe. It adds a sharp, aromatic element.
- Spices – Besides kosher salt you will also need earthy cumin, and chili powder. Every variety of chili powder is a little different, but it will usually include Mexican oregano, cumin, coriander, garlic powder, and different types of dried chili powders. It also has salt, so start with the recommended amount of kosher salt and then add additional once blended if you need to.
- Olive Oil – Adds a little richness and helps with the texture. You can also use avocado oil.
- Ice Cubes – Adding ice cubes to your food processor helps give hummus its smooth, creamy, fluffy texture.
Variations and Substitutions for Chipotle Black-Eyed Pea Hummus
- This same chipotle hummus recipe also works well with black beans.
- Instead of lime juice you can use lemon juice.
- Not a fan of cilantro? Add a couple of tablespoons of fresh parsley.
- To make this extra creamy and tangy add a 1/3 cup of Greek yogurt with blending your hummus.
How to Make Chipotle Black-Eyed Pea Hummus
- Mise en place. Roughly chop the chipotle pepper, garlic, and cilantro.
- Add everything to a food processor except for the olive oil. Blend until smooth and creamy, stopping to scrape down the sides if needed. It should take 3-5 minutes.
- Stream in the olive oil. With the food processor running stream in the olive oil and blend until combined and smooth.
- Taste and adjust seasoning. Add any additional salt or lime juice. If you want it a little spicier add another chipotle or two.
- Refrigerate. While this smoky black-eyed pea hummus can be served immediately, the flavors really come together after it has refrigerated for an hour. The texture will also thicken a little more.
How to Serve Black-Eyed Pea Hummus
- Have fun with your garnishes. Reserve a few whole black-eyed peas for topping. Not only do they add texture, but they’ll let your guests know the main ingredient. Garnish with a swirl of olive oil, sprinkle of chipotle powder or chili powder, whole cilantro leaves, or even pico de gallo. Other garnish ideas include fresh or pickled jalapenos, a diced chipotle pepper, pepitas, or lime zest. Have fun making it your own.
- Serve this black-eyed pea hummus with your favorite fresh vegetables.
- Spread this on a tostada or tortilla as a creamy base.
- Build a veggies wrap or sandwich with this black-eyed pea hummus. It’s a great source of protein!
Tips From the Beach
- Make sure that you aren’t using seasoned black-eyed peas. This will allow you to control the final flavor and salt content of the hummus.
- Don’t skip the step of adding ice cubes to your food processor. The ice cubes used in this recipe were medium sized, so I added four. If yours are larger start with three.
- If you don’t like a lot of heat start with just one chipotle. This will give you a mild kick without being too spicy. You can always add more.
- Always use a good quality tahini. The only ingredients should be sesame seeds. Additional ingredients will affect both the flavor and the texture.
For more hummus recipes, make sure to check out Roasted Jalapeno Cilantro Hummus, Green Goddess Hummus, and Lemon Dill Hummus with Yogurt.
Frequently Asked Questions
Is Chipotle Black-Eyed Pea Hummus spicy?
If you just start with 1 chipotle, this hummus will have mild heat, a 4 out of 10. Feel free to add additional to make it spicier.
How long does black-eyed pea hummus last?
This needs to be kept refrigerated in an airtight container. It will last up to 7 days.
Can I freeze hummus?
Yes, hummus can be frozen for up to four months. When it defrosts the texture can be a little dry or crumbly. Place it back in the food processor and blend while streaming in a little additional olive oil, or cold water.
Chipotle Black-Eyed Pea Hummus
Ring in the New Year with this creamy, smoky, slightly spicy Chipotle Black-Eyed Pea Hummus.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 8–10 1x
- Category: Appetizer
- Method: Blending
- Cuisine: American
Ingredients
- 2 15.5 ounce cans black-eyed peas, drained and rinsed
- 1–3 chipotle peppers in adobo, roughly chopped
- 1 tablespoon adobo sauce
- 2 tablespoons tahini
- 1 large garlic clove, roughly chopped
- 1/4 cup cilantro roughly chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt, or more to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3–4 ice cubes
- 2 tablespoons olive oil
Instructions
- Add all of the ingredients to a food processor.
- Blend until smooth and creamy, stopping occasionally to scrape down the sides, about 3 minutes.
- With the food processor running, stream in the olive oil. Blend until incorporated and smooth.
- Taste, and add additional salt, lime juice, or another chipotle or two if desired.
- Refrigerate for an hour for best flavor and texture.
- To serve, garnish with a sprinkle of chipotle powder, chili powder, or favorite toppings.
Notes
- Start with 1 chipotle pepper and then add additional for more heat if desired.
- Reserve a few whole black-eyed peas for garnish.
- This will last up to a week. Keep it stored in an airtight container in the refrigerator.