Black-eyed Pea and Roasted Garlic Hummus

  • Servings: 6-8 servings
  • Prep time: ~ 10 minutes
  • Cook time: ~ 30 minutes


  • 1- 15 oz can of black-eyed peas or 1.5 cups soaked black-eyed peas
  • 1 head of garlic
  • 1/2 cup of olive oil
  • 1 slice of sweet onion, optional
  • 1 teaspoon Back to Organic Chipotle Himalayan, plus more for top
  • 3 tablespoons lime juice
  • 1 tablespoon Cilantro or Parsley

Many people in the South believe black-eyed peas will bring them luck and wealth in the New Year. You will see bowls of black-eyed peas sitting on the table and by the end of the day the bowls are usually still full minus a few spoonfuls. Honestly, they are very bland but extremely nutritious.

Just 1 cup of black-eyed peas delivers 20 percent of the daily value of magnesium, calcium and iron. They are also rich in fiber, manganese, folate and B vitamins, Vitamin K and potassium. You will find cooked peas in a aluminum can or dried in a bag. The dried peas need to be  soaked (not necessary but improves digestion) and then boiled before making this hummus or another recipe. Research shows you will get more nutrients from dried beans versus canned. If you have the time, buy your peas and beans dried and soak them over night.


Last year we made a dish with black-eyed peas, corn, onions and bacon which we devoured. This year I wanted a simple dip to take to my in-laws house that everyone would try. Who does not like hummus? Nobody will know they are eating black-eyed peas unless you tell them.

To spice it up, I roasted the garlic in Back to Organic Chipotle Himalayan salt with plenty of olive oil. I also added a few Vidalia onion slices since I did not have a whole head of garlic. The onion is optional but very tasty.

Since the Chipotle salt has lime zest, I add lime juice instead of lemon and finish the dip with Cilantro. If you do not love Cilantro, use Parsley. Both herbs help cleanse the body.

This recipe was very loosely based on the Bon Appetit recipe adapted from the Blackberry Farm cookbook.


1) Preheat oven to 350 degrees convection or 375 degrees standard. Rub off papery skins from outside of garlic cloves and place in a small (4 inch) ramekin. Cover with olive oil and add 1 teaspoon of Back to Organic Chipotle Himalayan Salt. Roast until tender, about 30-35 minutes; let cool slightly.


2) Add the garlic cloves into a food processor. Add black-eyed peas and lime juice, and pulse until a coarse purée forms. With motor running, drizzle in 5 Tablespoons of Chipotle flavored olive oil from the ramekin. Scape out all the Chipotle seasoning. Add more olive oil if needed for a smooth hummus. The soaked black-eyed peas may absorb more olive oil. Transfer purée to the ramekin and drizzle more olive oil over the top and garnish with chopped cilantro. Season with more Chipotle Himalayan Pink salt to taste. Note: This hummus can be made 2 days ahead. Cover and chill in the refrigerator.


3) Serve with pita chips, blue corn dips, carrots, celery or other veggies. Enjoy!



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