Miss Kardea Brown's Blackeyed Pea Hummus, as seen on the Delicious Miss Brown, Season 6.
Recipe courtesy of Kardea Brown

Black-Eyed Pea Hummus

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 1/2 cups hummus
Hummus is one of those crowd-pleasing dips that I love to serve as a healthy option. My recipe is Low Country-ified, of course, with black-eyed peas instead of the traditional chickpeas. I like to save a handful of black-eyed peas to garnish the top for a pretty presentation.


Miss Brown's House Seasoning:


  1. Set aside some black-eyed peas for garnish.
  2. With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
  3. While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
  4. Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.

Miss Brown's House Seasoning:

Yield: 5 teaspoons
  1. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.