JALAPENO BLACK-EYED PEA HUMMUS
A fun twist on classic hummus, with lucky black-eyed-peas in place of the chickpeas. Spicy jalapenos add the perfect touch of heat!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 9
Steps:
- Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
- Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
- Keeps refrigerated in an airtight container for 3-4 days.
BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)
On the same dy I signed up for ZWT-8, I stumbled across this recipe by Chef Kenny Gilbert in a random browsing moment. Chef Gilbert competed on Season 7 of Top Chef & is the executive chef of the 50 Eggs Restaurant Group. It was described as a make-ahead appy & Wikipedia surprised me w/the info that black-eyed peas & tahini are both common in Indian cuisine. Hummus is a fave w/us, this is certainly a unique variation of it & the make-ahead aspect always gets my attention. (10 min was allowed for ingredient prep) *Enjoy!*
Provided by twissis
Categories Vegetable
Time 35m
Yield 1/3 Cup Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
- Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
- Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
- Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
- Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
- *To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
- *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.
BLACK-EYED PEA HUMMUS
This is a delicious variation of hummus that we enjoy on top of multi-grain tortilla chips. Served with a variety of vegetables or other crackers would work as well. This recipe is adapted from My Recipes.
Provided by Bev I Am
Categories Spreads
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a food processor combine all ingredients and process until smooth. Scape down sides, if necessary, and process again.
- Transfer to serving bowl and garnish with snipped green onion tops. Serve with your favorite choice of crackers, tortilla chips and/or vegetables.
Nutrition Facts : Calories 338.2, Fat 12.6, SaturatedFat 1.9, Sodium 1102, Carbohydrate 43.9, Fiber 10.8, Sugar 0.9, Protein 16.4
ARTICHOKE/BLACK-EYED PEA HUMMUS
Steps:
- Remove and discard any tough outer leaves from the artichoke hearts. Combine the hearts in a food processor with the black-eyed peas, oil, lemon juice, cumin, smoked paprika and salt. Puree until smooth. Transfer to a serving bowl. Stir in the garlic to taste, and add salt as needed. Sprinkle lightly with smoked paprika.
BLACK-EYED PEA HUMMUS
I found this in a Chicago Tribune article on ways of adding fiber to your diet. I adjusted it a bit to suit my family and we were really pleased with the results. We like hummus with Trader Joe's Italian Crackers but this is great with whatever you like to dip into your hummus!
Provided by Hey Jude
Categories Lunch/Snacks
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Add garlic to a food processor; process to chop. Add the black-eyed peas, lemon juice, oil, salt and pepper to taste; process until smooth. Add tahini with the processor running; process until all ingredients come together.
- Adjust seasonings. If too thick, add additional lemon juice or oil.
Nutrition Facts : Calories 502.9, Fat 29.2, SaturatedFat 4.2, Sodium 1643.9, Carbohydrate 47.4, Fiber 11.4, Sugar 0.8, Protein 17.3
BLACK-EYED-PEA HUMMUS
Steps:
- 1. In a medium saucepan, add the black-eyed peas and enough cold water to cover the peas by 2 inches. Bring to a boil over high heat, reduce the heat to medium and simmer for 2 minutes. Turn off the heat and set aside for 1 hour. Set a fine-mesh sieve or colander in a medium bowl and drain the peas (reserve the cooking water). 2. In a food processor, combine the cooked black-eyed peas, garlic, yogurt, sesame seeds, 1½ teaspoons salt, the pepper, cumin and caraway, and ½ cup of the cooking liquid (or water). Process until smooth, adding more cooking liquid (or water) if needed. With the food processor running, gradually add the olive oil until combined. Taste and season with more salt, if needed.
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