Black Eyed Pea Hummus



Serving size

1/2 cup
30 Minutes
3 hours

This recipe can be multiplied and keeps well for a few days in the refrigerator.

Black Eyed Pea Hummus


1 slice raw Bacon
2 15 ounce can Canned no salt added blackeye peas (drained and rinsed)
1/2 lemon yields Lemon juice
1 Tbsp. Dried or rubbed sage
1 Small Shallots, raw
1 clove Garlic, raw (minced)
1/8 tsp. Red Pepper Flakes
1/2 tsp. Salt
1/2 cup Nonfat Greek Yogurt


Place the bacon in a pan over medium high heat. Cook slowly so that the bacon doesn't crisp but renders the bacon fat into the pan - about 20 minutes total. Let cool.

Combine the bacon, bacon fat, black eyed peas, lemon juice, sage, shallot, garlic, red pepper flakes, salt and yogurt in a food processor fitted with a steel blade.

Process until smooth.

Chill for at least 3 hours in the refrigerator.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

We chose to use bacon instead of tahini, the traditional fat used in hummus, because its rich, Southern flavor would give this a down home feel. The sage adds to the savory flavor and the red pepper flakes offer a bit of zing at the end.

"Mmm... bacon."

Homer Simpson