Black-Eyed Pea Hummus (aka Hoppin’ John Hummus) for New Year’s Good Luck

by Dorothy Reinhold on December 31, 2013

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Just in time to usher in the New Year with a welcome dose of good luck, I bring you Black-Eyed Pea Hummus (aka Hoppin’ John Hummus).

I figured if we could make hummus with chickpeas, we could make it with my beloved earthy black-eyed peas, and also take advantage of the New Year’s lore of said peas guaranteeing good luck. 

Black-Eyed Pea Hummus (Hoppin' John Hummus) | www.ShockinglyDelicious.comYou know what? I might like it even BETTER than chickpea hummus. Don’t tell the chickpeas I said that.

Recipe: Black-Eyed Pea Hummus

SummaryHomemade hummus — this time with black-eyed peas for New Year’s good luck — is perfectly seasoned with caramelized shallots and garlic, warm spices and a shot of lemon juice. Use fresh vegetable dippers.


  • Frieda's Blackeyed Peas1 (11-ounce) container Frieda’s fresh Blackeyed Peas (found in the produce section)
  • 3 tablespoons extra virgin olive oil, plus additional
  • 1 large shallot, peeled and finely minced
  • 4 fat garlic cloves, divided use
  • 2 tablespoons tahini (sesame seed paste)
  • 3 tablespoons fresh Meyer lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon kosher salt
  • For dipping: Toasted pita bread wedges, tortilla chips, or vegetables (beet slices, radish slices, broccoli florets, carrot sticks, cherry tomatoes)


  1. Rinse blackeyed peas and cook following instructions on package — simmering in water for about 15 minutes. Drain and discard cooking water.
  2. While peas are cooking, add 3 tablespoons olive oil to a skillet. Sauté shallots for 5 or so minutes, until lightly brown. Add 3 pressed garlic cloves and sauté for another minute or two.Black-Eyed Pea Hummus (Hoppin' John Hummus) |
  3. Add contents of skillet, including oil, to the bowl of a food processor. Add peas, tahini, lemon juice, cumin, coriander and salt. Whirl for a minute or so until it forms a paste, adding another tablespoon of olive oil and 1-3 tablespoons of water if needed to get it moving. Press the final garlic clove (raw) and add it, whirling for another 30-60 seconds, adding another tablespoon of water if you need to, for proper consistency. The final result should be like thick paste or frosting.Black-Eyed Pea Hummus (Hoppin' John Hummus) |
  4. Taste and adjust seasonings, adding another pinch of salt if needed, or more lemon juice, of even more garlic if you like it that way. The final result should be to your liking! Feel free to add another tablespoon of water if it isn’t a loose enough puree for you.
  5. Transfer to a serving bowl, and surround with vegetable dippers, crackers, pita or whatever you want to use to dip.
  6. Serves 6-8.


Recipe by Dorothy Reinhold | Shockingly Delicious

Preparation time: 25 minutes
Cooking time: 15 minutes
Diet type: Vegetarian, vegan
Diet tags: High protein
Number of servings (yield): 6-8
Culinary tradition: Fusion of Middle Eastern and U.S.
My rating 5 stars:  ★★★★★

Disclosure: Frieda’s Produce sent the Meyer lemon for recipe development.

{ 5 comments… read them below or add one }

Neeharika October 2, 2014 at 7:20 pm

Loved the recipe! Simple but never thought of it! I sent to everyone I know who loves Hummus. Thank you so much 🙂


Dorothy Reinhold October 3, 2014 at 10:04 am

Thank you! Isn’t it funny how once you see a new idea like this, you just smack your head and say, “Why didn’t I think of this before?” It is so obvious! 🙂


Kirsten@FarmFreshFeasts January 5, 2014 at 2:18 pm

What a brilliant way to get your Hoppin’ John on for New Years! Especially with the fresh veggie dippers, a win-win. Thanks!


Paula @ Vintage Kitchen Notes January 5, 2014 at 2:59 am

I can’t tell you how badly I want to try this recipe Dorothy! Hummus is one of my favorite things, I love to have a batch regularly in my fridge. So variations on the original are abundant in my kitchen. Love this one!


Dorothy Reinhold January 5, 2014 at 7:49 am

We absolutely fell in love with this version…even moreso than the original with chickpeas. I just used it the other day as a sandwich spread!


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