Spicy Southern Black-Eyed Pea Hummus with Pita Chips
A no-cook, creamy black-eyed pea hummus with a spicy Southern twist, paired perfectly with crispy homemade pita chips. This easy side dish combines traditional hummus flavors with bold spices for a flavor-packed lunch or appetizer.
Ingredients
Check ingredients as you go.
- Hummus Base
- Spices
- Seasoning
- Finishing
- Garnish
- Pita Chips
Let’s make it
Pita Chips
Preheat oven to 190°C (375°F) if baking pita chips. Cut pita bread into small triangles. Place on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake for 8–10 minutes until crispy and golden. Alternatively, serve pita bread fresh if avoiding oven use.
Hummus Preparation
In a food processor, combine drained black-eyed peas, tahini, lemon juice, minced garlic, smoked paprika, cayenne pepper, ground cumin, salt, and black pepper.
Hummus Preparation
Process the mixture until smooth and creamy, scraping down the sides as needed. If the hummus is too thick, add a tablespoon of water and continue processing until desired consistency is achieved.
Hummus Preparation
Taste and adjust seasoning if needed, adding more salt, lemon juice, or cayenne pepper to suit your preference.
Finishing
Spoon the hummus into a serving bowl. Drizzle extra virgin olive oil over the top and garnish with chopped fresh cilantro if desired.
Serving
Serve immediately with the baked pita chips or fresh pita wedges for dipping. Enjoy as a flavorful side dish or light lunch.
Tips & notes
For creamier hummus, peel the skins off the black-eyed peas before processing, though this step is optional. Adjust the cayenne pepper for desired spiciness, starting mild and adding more if preferred. Homemade pita chips can be crisped in a toaster oven if preferred to baking.
Saving it for later
Store leftover hummus in an airtight container in the refrigerator for up to 3 days. Keep pita chips separately in a sealed bag to maintain crispness. Refrigerate pita chips if not consumed immediately; re-crisp in oven before serving if softened.
Reheating
This is a no-cook recipe. Reheat pita chips in a preheated oven at 180°C (350°F) for 3–5 minutes if needed to restore crispness. The hummus should be served cold or at room temperature.
