Jalapeno Black Eyed Pea Hummus Recipes

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JALAPENO BLACK-EYED PEA HUMMUS



Jalapeno Black-Eyed Pea Hummus image

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

1 15-ounce can black-eyed-peas, drained, but reserve the liquid (you may also want to reserve a tablespoon or so of the black-eyed peas for garnish if desired)
1/3 cup tahini
1-2 fresh jalapenos (seeded and roughly diced (more or less to taste))
3 tablespoons freshly-squeezed lemon juice
2 medium garlic cloves (minced)
1/2 teaspoon salt (plus more to taste; I prefer kosher salt)
2 tablespoons - 1/4 cup fresh cilantro (to taste)
1/2 teaspoon cumin
Optional garnishes: fresh cilantro (sliced jalapenos, black-eyed peas, a drizzle of olive oil)

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 HUMMUS



Black-Eyed Pea Hummus image

This dip is made with black-eyed peas and herb-infused olive oil for an easy but flavorful snack or appetizer.

Provided by Cassidy Reeser, MS, RD

Categories     Appetizer

Time 10m

Number Of Ingredients 9

4 tablespoons extra virgin olive oil (divided)
2 tablespoons fresh chopped herbs (such as oregano, rosemary and thyme)
2 cups black-eyed peas
2-3 cloves garlic (roughly chopped)
3 tablespoons tahini
1 tablespoon lemon juice (from 1/2 lemon)
1/2 teaspoon coarse salt
1/8 teaspoon cayenne pepper (optional)
freshly ground black pepper (to taste)

Steps:

  • To bloom the herbs, combine 2 tablespoons olive oil with fresh chopped herbs in a small container. Heat in the microwave until the oil is hot, just about 30 seconds. To bloom herbs on the stove, heat the oil and herbs in a small saucepot over medium heat until aromatic, about 1-2 minutes.
  • Combine the hot herbs and oil with remaining ingredients in a food processor. Process until smooth. Scrape down the food processor sides as needed. Serve chilled with a swirl of olive oil and freshly ground black pepper to taste.

Nutrition Facts : ServingSize 0.25 cup, Calories 147 kcal, Carbohydrate 11 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 3 g, Sugar 1 g

JALAPEñO BLACK-EYED PEAS



Jalapeño Black-Eyed Peas image

Categories     Bean     Side     High Fiber     Wheat/Gluten-Free     Kwanzaa     Jalapeño     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

1 pound dried black-eyed peas
5 cups beef stock or canned broth
2 medium onions, finely chopped
4 large garlic cloves, minced
3 large jalapeño chilies
2 bay leaves
1 tablespoon Cavender's All Purpose Greek Seasoning*
1 4-ounce jar diced pimientos, drained
*Available in the spice section of many supermarkets.

Steps:

  • Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
  • Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
  • Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)

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