Smoky Black-Eyed Pea Hummus

Total time: 15 minutes + 30 minutes passive cooking + overnight passive soaking

Serves: Makes about 2 1/2 cups


1/2 cup dry= 1 1/4 cup cooked black eyed peas
1 clove garlic
2 Tablespoons white onion, chopped
1 cup zucchini, chopped
1/4 cup tahini
Juice of 1/2 lemon
1 teaspoon cumin
1/2 teaspoon sea salt
1 small jalapeno, chopped, seeds discarded
1/2 cup parsley
Smoked paprika


1. The night before, soak peas in plenty of water. The next morning, rinse well and store in refrigerator until ready to use.
2. Bring a large pot of water to boil, add beans and cook until soft, about 30 minutes.
3. Meanwhile, add all other ingredients except the parsley and paprika to a food processor, process until smooth.
4. Add parsley and pulse, leaving bits of parsley still intact.
5. Transfer to large serving bowl and sprinkle with plenty of smoked paprika.
6. Serve!


  • aids in weight-loss
  • good source of protein
  • good source of iron
  • high in calcium
  • high in magnesium
  • high in fiber

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray