Turn a can of black eyed peas into creamy black eyed pea dip with layers of flavor and a satisfying creamy texture--in just five minutes! I love serving this simple appetizer because it's not only delicious but also healthy and nutritious.
And if you enjoy this recipe, you'll love my easy deviled egg dip, too!
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❤️ Why You'll Love this Recipe
Quick and Easy to Make - I love this dish for last-minute hosting or just to add to my meal prep routine to have an elevated snack on hand throughout the week.
Simple Ingredients - This easy black eyed pea hummus recipe (with no tahini) only calls for five pantry staples that combine to deliver savory, smoky, spicy, and earthy flavors.
We LOVE black-eyed pea recipes around here. Get into my Soul Food style black eyed peas, Nigerian ewa riro, Ghanaian waakye, and cold black eyed pea salad!
What You'll Need for this Recipe
Cooked Black Eyed Peas, either made from dried beans or out of a can--I don't judge. You can even use leftover black eyed peas from dinner. Either way, make sure they're drained and at room temperature.
Hot Sauce to taste, and of your choosing. Grab your Louisiana Hot Sauce, Crystal, Tabasco, or even Sriracha.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Lemon Juice - Fresh-squeezed tastes the best, but you can absolutely use concentrated lemon juice from a bottle. Don't have either? Try a zesty splash of apple cider vinegar instead!
Spices - You can jazz this dip up with your favorite spice blend, including lemon pepper and Creole Cajun seasoning like Zatarain's or Tony Chachere's.
Oil - I like to use olive oil in this recipe for its flavor, but you can use another neutral oil like avocado oil or grapeseed oil.
How to Make Black-Eyed Pea Dip for Chips
- Step 1: Add all the ingredients to a food processor or blender.
- Step 2: Pulse until smooth.
Pro Tip #1
Pause the mixing and scrape down the sides of the carafe, as needed, to get a smooth and uniform dip with fully incorporated flavor.
Frequently Asked Questions
Yes, you can make this dip up to five days in advance.
Store in an airtight container in the refrigerator. Keeps for up to seven days.
Yes, you can freeze this dip in an airtight, freezer-safe container. Keeps for up to three months in the fridge. Just note that the texture may become a little grainy over time. Vigorously stir or reblend it to make it creamy again.
How to Serve
Serve black eyed pea chip dip at room temperature for the best texture--though you can eat it cold, if you like! Garnish with a sprinkle of smoked paprika, chopped parsley, and some crispy roasted black eyed peas for extra razzle dazzle.
I recommend pairing this high-protein/high-fiber snack with crunchy dippers, such as pita chips, carrot sticks, pretzels, and cold cucumber slices.
And this unique black-eyed pea dip recipe is the perfect southern appetizer for the Black family cookout! Add it to your Juneteenth menu or serve it as the black-eyed pea dish in your traditional New Year's Day meal.
More Favorite Southern-Style Snacks
Looking for other recipes like this? Try these:
I hope you'll enjoy this recipe for black eyed pea dip soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Creamy Black Eyed Pea Dip
Equipment
Ingredients
- 2 cups black eyed peas cooked and drained, at room temperature
- ⅓ cup olive oil
- juice of ½ a lemon
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- hot sauce to taste
Instructions
- Add black eyed peas, olive oil, lemon juice, sea salt, black pepper, garlic powder, onion powder, cumin, and hot sauce to food processor and pulse until smooth, pausing and scraping down the sides, as needed.2 cups black eyed peas, ⅓ cup olive oil, juice of ½ a lemon, ¾ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground cumin, hot sauce
- Taste the dip and adjust seasoning, until it suits your preference.
- Garnish the dip as you desire, and serve with dippers like chips, crackers, and crisp vegetables.
Julia Garlington says
Hi - This looks great and I’m planning on making it, along with a few other recipes for our extended family’s Cajun Christmas dinner. This is probably a silly question, but how do I roast black eyed peas for the extra pizazz? Thank you in advance! - julia
Jazzmine Woodard says
Hi, Julia! You'll want to use either fully cooked or canned black eyed peas for this. Toss them with olive or avocado oil and the spices of your choice, then spread them out on a sheet pan and roast at 400 degrees Fahrenheit for about 30 minutes.