Southernsmoked Blackeyed Pea Dip

Recipe Introduction

Black eyed Pea Dip is my go-to party trick. I made it for a backyard barbecue once. Everyone passed the bowl around like it was magic.

Quick Hook
This creamy, tangy, lightly smoky dip wakes up the palate. It blends tahini, lemon, garlic, and smoked paprika. Honestly, it tastes like Southern comfort meets Mediterranean sunshine.

Brief Overview This recipe draws from Southern and Mediterranean roots. It nods to tradition and simple pantry cooking.
Difficulty is easy.

Prep time is 10 15 minutes with canned beans. Total yield is about 1 1/2 2 cups , serving 6 8 as part of a spread.

Main Benefits
Top health perk is plant protein and fiber. One cup of cooked black eyed peas gives around 13 grams of protein. That makes these Healthy Beans great for filling snacks.

Perfect for game day or casual parties. It also works as a sandwich spread. Try it with warm pita or crisp vegetables.

What makes this recipe special is texture. Tahini adds silkiness. Smoked paprika adds that subtle smoke.

Flavor notes I always mention. Bright lemon keeps it lively. Garlic gives depth without overwhelming.

Variations I love to make include a Black eyed pea hummus twist. Or a Smoky smoked paprika black eyed pea spread for deeper smoke.

For quick weeknights, try a Quick canned black eyed pea dip recipe version. I even make a Vegan black eyed pea dip for plant based friends.

Personal note here. I once forgot to rinse the can. Big mistake. Rinsing removes that canned flavor. It made the dip ten times better after I fixed it.

Serving ideas and crowd tips. Plate with herbs and seeds for crunch. Label it under Dips Appetizers at your next party.

Now, let’s move to the ingredients. I’ll list exact measurements next. This is where the fun starts.

Opening

I love a creamy, tangy spread. This is my take on Black eyed Pea Dip.
Fun fact: black eyed peas are lucky on New Year’s.

Main Ingredients

For the dip base. Black eyed peas, cooked. Use 15-oz / 425 g can.
Drain and rinse well. Or use 1 3/4 2 cups / 400 480 g cooked from dried.

Tahini. Use 2 tablespoons (30 g) . It adds nuttiness. Extra virgin olive oil. 2 tablespoons (30 ml) .
Fresh lemon juice.

2 tablespoons (30 ml) . One medium lemon. Garlic. One medium clove, chopped. Roast one clove for milder taste.
Ground cumin.

1 teaspoon (2 g) . Toast briefly for depth.
Smoked paprika. 1/2 teaspoon (1 g) . Add more for smoky punch.

Kosher salt. 3/4 teaspoon (4 5 g) . Adjust for canned beans.
Freshly ground black pepper. 1/4 teaspoon (0.5 g) .

Water or cooking liquid. 2 4 tablespoons (30 60 ml) . Thin the dip.

Optional mix-ins and garnish. Parsley or cilantro. 2 tablespoons (8 g) chopped.
Sliced green onions or radish. 2 tablespoons (10 20 g) .

Roasted red pepper. 1/4 cup (40 g) chopped.
Toasted seeds or pine nuts. 2 tablespoons (20 g) .

Seasoning Notes

Essential spice combinations. Cumin and smoked paprika pair perfectly. Lemon brightens everything. Flavor enhancers and aromatics.
Roast garlic for sweetness.

A touch of tahini gives body. Quick substitutions to know.
No tahini? Use 2 tablespoons Greek yogurt.

No smoked paprika? Use chipotle for heat.
Want vegan black eyed pea dip? Use yogurt swap with plant yogurt.

Equipment Needed

Food processor or high speed blender. Preferred. Measuring cups and spoons. Kitchen scale optional. Citrus juicer or fork. Simple works. Fine mesh sieve or colander. For draining.
Rubber spatula and serving bowl.

Closing

I once blended this late at night. Neighbors smelled it and knocked. True story.
This Pea Dip works as Black eyed pea hummus.

It fits Dips Appetizers and Healthy Beans trends.
Try the quick canned black eyed pea dip recipe for weeknights.

I love it on toast and sandwiches.

Cooking Method

Prep Steps

Start by gathering everything. Drain and rinse the canned peas. If using dried, soak 12 18 hours and rinse before cooking.

Fun fact: folks in the South eat black eyed peas for luck on New Year’s Day.

Keep cutting board, juicer, and food processor nearby. Measure tahini, oil, and lemon. This is essential mise en place.

Safety reminder: handle hot garlic carefully. If roasting, use oven mitts. Let roasted items cool before touching. Never overload your processor.

step-by-step Process

1. Prepare peas. If canned, rinse well. If dried, simmer until tender 45– 60 minutes . Visual cue: peas mash easily between finger and thumb.
2. Roast garlic (optional). Roast at 400° F ( 200° C) for 20– 25 minutes until soft and golden. Visual cue: garlic squeezes out like butter.
3. Add ingredients to processor: drained black eyed peas, tahini, olive oil, lemon, garlic, cumin, smoked paprika, salt, and pepper. Pulse to combine.
4. Run processor until mostly smooth, 20 40 seconds . Stop and scrape sides. Visual cue: mixture looks creamy but slightly textured.
5. Thin slowly with 2 4 tablespoons reserved cooking liquid or water. Aim for silky spreadability, not glue.
6. Plate and garnish. Drizzle olive oil. Sprinkle smoked paprika and herbs. Serve room temperature or chilled.

Pro Tips

• Use reserved bean cooking liquid for body. It beats plain water every time.
• For ultra smooth Black eyed Pea Dip , peel skins. Tedious, but restaurant smooth.
• Toast cumin in a dry pan for 30 60 seconds. It wakes up the spice.

Common mistakes: not rinsing canned beans, over blending, and oversalting. If dip tastes flat, add lemon by teaspoons.

make-ahead: Chill 20– 30 minutes for flavors to meld. Store airtight up to 4 5 days .

I made this as a last minute party dip once. Guests loved the smoky twist. This is a solid Pea Dip , a light Black Eyed Pea spread, and an easy Quick canned black eyed pea dip recipe for weeknights.

Try it as Black eyed pea hummus , Black eyed pea dip with tahini and lemon , or a Smoky smoked paprika black eyed pea spread .

It also makes a tasty Vegan black eyed pea dip . Honestly, it's my go-to healthy beans swap for hummus.

Recipe Notes

Quick fact to hook you: studies link regular legume intake to lower heart disease risk. I love that. Beans are tiny health bombs.

I call this one the Black eyed Pea Dip . It’s a creamy, hummus style spread. It’s tangy, smoky, and very forgiving.

Serving Suggestions

Serve it in a shallow bowl. Drizzle olive oil. Sprinkle smoked paprika and toasted seeds. Warm pita or naan works best.

I often tear warm pita with my hands. Honest comfort food moment.

Make a veggie platter for Dips Appetizers. Baby carrots, cucumber, radish slices. Use as a sandwich spread too. It also shines alongside grilled chicken.

For drinks, try a crisp Sauvignon Blanc or sweet iced tea. Both cut the smoke nicely.

This Pea Dip doubles as Black eyed pea hummus. Try the Smoky smoked paprika black eyed pea spread version for parties. If you’re rushed, the Quick canned black eyed pea dip recipe route saves time.

Storage Tips

Refrigerate in an airtight container. Keep for 4 5 days . Let it come to room temperature before serving.

Freezing changes texture a bit. You can freeze in portions up to 2 months . Thaw overnight in fridge. Stir vigorously with a spoon.

Add a splash of water or olive oil to revive creaminess.

To reheat, warm gently on low. A microwave stint of 20 30 seconds works. Don’t overheat. Overheating dries the dip out.

Variations

Vegan black eyed pea dip? This recipe already is. For non-vegan, swap tahini with Greek yogurt. For smokier depth, add chipotle or extra smoked paprika.

Seasonal swaps: summer herbs like basil or mint. Roasted red pepper makes a sweet twist.

I once over roasted garlic. Lesson learned: roast until sweet, not burnt.

Nutrition Basics

Per serving, expect about 110 140 calories. You get 3 4 grams protein. Fiber sits around 3 4 grams. It’s a solid source of plant protein and fiber.

Healthy Beans like black eyed peas support gut health and steady energy.

Final thought: make it your own. Taste as you blend. Trust me, it gets better after resting. Now go make a bowl for your friends. You’ll smile.