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Black-eyed Pea Hummus & Zaatar Chips

Yields6 ServingsTotal Time30 mins

If you're a carb lover like me, this recipe will become a staple in your roster! Traditional hummus gets kicked up a notch with the replacement of chickpeas with canned black-eyed peas and the addition of berbere spice and homemade Zaatar pita chips.

Make it tonight to snack on during the week! You won't regret it.

a plate of hummus with a well of oil on top beside a bowl of pita quarters covered in Zaatar seasoning

For the Hummus
 2 Cans black-eyed peas, drained
 ½ cup Tahini
 1 Lemon
 6 Roasted garlic cloves (1 small head of garlic)
 ½ cup Olive oil
 ½ tsp Cumin
 2 tbsp Ice cold water
 1 tbsp Berbere spice (or smoked paprika/cayenne)
 Salt to taste
 Fresh parsley, chopped
For the Chips
 ½ cup Zaatar spice blend
 1 Bag of Greek-style pitas
 Olive oil, for finishing

Preheat the oven to 375-degrees F.

To a food processor, add drained black eyed peas, tahini, and the juice of 1 lemon then pulse the mixture until smooth.


Add roasted garlic and cumin and pulse once more. Next, add in the half cup of olive oil slowly until fully combined.

Finally, stream in the ice cold water slowly and blend the entire mixture until it's smooth.


Taste the hummus, making sure that it has enough salt and garlic to your liking.

Once it's ready, move the hummus to a bowl, and top it with a drizzle or a heavy stream of olive oil, a sprinkle of Berbere or smoked paprika/cayenne, and chopped fresh parsley.


Slice the pita rounds into quarters.

Brush with them liberally with olive oil and then sprinkle
generously with Zaatar.

Arrange them on a cookie sheet covered in parchment paper or foil and bake them at 375-degrees F for 10-15 minutes.


Serve the Zaatar chips alongside the Black-eyed pea hummus and enjoy!

Nutrition Facts

Servings 0

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