Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

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

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


"Mmm... bacon." - Homer Simpson

The refrigerator light goes on...

I 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.


Black Eyed Pea Hummus

Servings: 6 | Serving size: 1/2 cup

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Keeps well for a few days in the refrigerator. Cooking time does not include chilling time.

1 slice bacon
2 15 ounce can no salt added black eyed peas (drained and rinsed)
1/2 lemon (juiced)
1 Tbsp dried sage
1 small shallot
1 clove garlic (minced)
1/8 tsp red pepper flakes
1/2 tsp salt
1/2 cup non-fat 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.

Nutrition Facts

Serving size: 1/2 cup

Servings: 6

Amount Per Serving

Calories 102 Calories from Fat 31
% Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 5mg 2%
Sodium 271mg 12%
Total Carbohydrates 14g 5%
    Dietary Fiber 3g 11%
    Sugars 4g
Protein 4g
Vitamin A 11% Vitamin C 7%
Calcium 13% Iron 5%
Vitamin K 6 mcg Potassium 350 mg
Magnesium 38 mg