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Smoky Jalapeno Black-Eyed Pea Hummus

Smoky Jalapeno Black-Eyed Pea Hummus is creamy, smoky, and spicy. Makes a great New Year's appetizer!
Course Appetizer
Cuisine Southern
Prep Time 10 minutes
Total Time 10 minutes
Author Christin Mahrlig


  • 2 garlic cloves, chopped
  • 1-2 jalapenos, chopped
  • 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh cilantro, optional
  • 1 jalapeno, sliced, optional


  • Process garlic cloves and jalapeno in a food processor until finely chopped.
  • Add all ingredients EXCEPT olive oil. Process until smooth.
  • With food processor running, slowly add 2 tablespoons olive oil
  • Transfer to a bowl. Drizzle remaining olive oil on top. Garnish with cilatro and jalapeno slices.