Black Eyed Pea Chorizo Hummus Zwt 8 Recipes

BLACK-EYED PEA HUMMUS

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.

BLACK-EYED PEA HUMMUS

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.

BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)

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 AND MEXICAN CHORIZO SOUP

Steps:

• On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
• Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
• Serve with sour cream, cilantro and lime wedges.

TGI FRIDAY'S BLACK EYED PEA & CORN SALSA

Steps:

• Open the black eyed peas and pour into a colander in the sink.
• Rinse with cold water until free from brine.
• Leave in colander to completely dry.
• Place remaining vegetables and herbs in a mixing bowl.
• Add black eyed peas and corn and mix gently.
• To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
• Pour dressing over mixture and stir with a rubber spatula.
• Store salsa in a covered container.
• Refrigerate and serve chilled.
• Can be prepared 1 day in advance.

BLACK-EYED PEA HUMMUS

Steps:

• Set aside some black-eyed peas for garnish.
• With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
• While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
• Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

BLACK-EYED PEA & HAMBONE SOUP

Steps:

• Place ham bone in soup pot large enough to allow bone to be fully covered by water. Add olive oil & brown ham bone until dark brown on one side. Add onions & saute until translucent & just beginning to brown. Add water to cover ham bone by 1/2 inch, cover pot & bring to boil then simmer 45 minutes.
• Pour black-eyed peas into pot with ham bone & onions. Add green & cayenne peppers. Leave lid off & bring to boil then reduce to simmer for 60 minutes.
• Remove ham bone & any other chunks of ham. Trim bone of meat & chop fine. Add back to pot (along with skin if you like the texture). Season to taste with salt & white pepper. Black pepper will do just fine if you do not have white pepper on hand.