Ethiopian Black Eyed Pea Dip

10 minutes | Easy Recipe
Snack, Appetizer, Side Dishes
gluten-free, low-sodium, vegetarian, vegan, low-carb, dairy-free, dips



  • 1 cup of black eyed peas, drained and rinsed
  • ½ cup chickpeas, drained and rinsed
  • 1/2 cup of water
  • 1 teaspoon hemp oil
  • Juice of ½ lemon
  • 1 tablespoon coconut milk
  • 1-2 teaspoon Berbere spice (depending on how hot you want it)
  • ½ teaspoon salt


  1. Add all the ingredients to a blender and puree until smooth.
  2. Top with a bit of hemp oil and serve with Beanitos bean chips (such as Garden Fresh Salsa).

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