Food and Recipes Dish Dips Smoky Black-Eyed Pea Hummus Recipe 4.0 (1) 1 Review It's time for a Super Bowl gathering, which means the search is on for a fan-favorite party dip. If you are either hosting or attending a party this season, you may want to try out a new recipe and shake up the old tired taste buds. It is fun to experiment with recipes that incorporate favorite Southern ingredients in new and different ways. This Smoky Black-Eyed Pea Hummus blends a country-cooking staple with a traditional Middle Eastern recipe and turns it into a crowd-pleasing party appetizer. Hummus is usually made from mashed chickpeas seasoned with lemon juice, garlic, and olive or sesame oil. Served with pita chips, hummus is a popular savory dip or snack. Used for generations in soul food, the black-eyed pea is thought to have come to the colonies via the African slave trade. The customary preparation method of black-eyed peas was similar to vegetables like collards and green beans, and that was to leave them simmering on the stovetop. Along with the iconic Hoppin' John New Year's dish, black-eyed peas have found their way into salads, soups, and even this delicious hummus dip. Substitute canned black-eyed peas for the chickpeas, and season with tahini, garlic, lemon juice, and the other wonderful flavors found in hummus. The smoked paprika adds a pretty pop of color. So move the cheese dip over and make room for this hummus that will soon be your favorite appetizer recipe. By Lisa Cericola Lisa Cericola Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines Published on January 9, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 serves Ingredients 2 garlic cloves 2 (16-oz.) cans black-eyed peas, drained and rinsed 6 tablespoons extra-virgin olive oil 3 tablespoons tahini 2 tablespoons fresh lemon juice 1 teaspoon smoked paprika 3/4 teaspoon kosher salt 1/2 teaspoon black pepper Pita chips Lemon zest Directions Process 2 garlic cloves in a food processor until finely chopped. Add 2 (16-oz.) cans black-eyed peas, drained and rinsed; 6 Tbsp. extra-virgin olive oil; 3 Tbsp. tahini; 2 Tbsp. fresh lemon juice; 1 tsp. smoked paprika; 3/4 tsp. kosher salt; and 1/2 tsp. black pepper. Process until smooth. Spoon into a bowl; top with 2 Tbsp. extra-virgin olive oil and 1/4 tsp. smoked paprika. Serve with pita chips. Top with lemon zest, if desired. Hector Manuel Sanchez Rate it Print