Black Roots Black-Eyed Pea Hummus
Creamy, earthy, slightly smoky – this version uses freshly creamed black sesame for a luscious, rich texture. Perfect with cornbread, veggies, or greens.
  • CourseAppetizer, Condiment
  • CuisinePlant-Based, Vegetarian
Ingredients
  • 2cups black-eyed peascooked, or 1 can drained – reserve liquid
  • 3tbsp black sesame seedstoasted & creamed into tahini
  • 2tbsp sunflower oil
  • 1 garlic clovesmall
  • 2-4tbsp reserved bean juiceto loosen
  • 3/4tsp Southern Roots seasoningfrom Black Roots Seasoning
  • 1/4tsp Dusty Rose seasoningfrom Black Roots Seasoning
  • pinch Cajun Island Creolefrom Black Roots Seasoning
  • to taste black pepper
  • pinch Blackwood Smoked Sea salt(optional) from Black Roots Seasoning
Instructions
  1. Toast and cream the sesame. Toast black sesame seeds in a dry skillet 30-45 seconds until fragrant. Transfer to a small food processor or mortar & pestle. Slowly process while drizzling 1/2-1 tbsp sunflower oil until it forms a smooth, pourable tahini.
  2. Build the hummus base. In a blender or food processor, combine peas, black sesame tahini, garlic, lemon juice, and sunflower oil.
  3. Season the soul. Add Southern Roots, Dusty Rose, Cajun Island, and black pepper.
  4. Blend smooth. Pulse, scraping sides as needed. Stream in reserved bean juice 1tbsp at a time until the hummus reaches a creamy, spreadable texture.
  5. Taste and adjust. More lemon makes a brighter flavor. Adding more Southern Roots seasoning adds a smoky depth. More bean juice creates a silkier consistency.
  6. Finish. Drizzle with sunflower oil, sprinkle Dusty Rose and toasted sesame seeds on top.
Black Roots Black-Eyed Pea Hummus
Print Recipe
Creamy, earthy, slightly smoky - this version uses freshly creamed black sesame for a luscious, rich texture. Perfect with cornbread, veggies, or greens.
  • CourseAppetizer, Condiment
  • CuisinePlant-Based, Vegetarian
Ingredients
  • 2 cups black-eyed peas cooked, or 1 can drained - reserve liquid
  • 3 tbsp black sesame seeds toasted & creamed into tahini
  • 2 tbsp sunflower oil
  • 1 garlic clove small
  • 2-4 tbsp reserved bean juice to loosen
  • 3/4 tsp Southern Roots seasoning from Black Roots Seasoning
  • 1/4 tsp Dusty Rose seasoning from Black Roots Seasoning
  • pinch Cajun Island Creole from Black Roots Seasoning
  • to taste black pepper
  • pinch Blackwood Smoked Sea salt (optional) from Black Roots Seasoning
Servings:
Units:
Instructions
  1. Toast and cream the sesame. Toast black sesame seeds in a dry skillet 30-45 seconds until fragrant. Transfer to a small food processor or mortar & pestle. Slowly process while drizzling 1/2-1 tbsp sunflower oil until it forms a smooth, pourable tahini.
  2. Build the hummus base. In a blender or food processor, combine peas, black sesame tahini, garlic, lemon juice, and sunflower oil.
  3. Season the soul. Add Southern Roots, Dusty Rose, Cajun Island, and black pepper.
  4. Blend smooth. Pulse, scraping sides as needed. Stream in reserved bean juice 1tbsp at a time until the hummus reaches a creamy, spreadable texture.
  5. Taste and adjust. More lemon makes a brighter flavor. Adding more Southern Roots seasoning adds a smoky depth. More bean juice creates a silkier consistency.
  6. Finish. Drizzle with sunflower oil, sprinkle Dusty Rose and toasted sesame seeds on top.
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