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 HUMMUS
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
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
Categories Bean Side High Fiber Wheat/Gluten-Free Kwanzaa Jalapeño Bon Appétit
Yield Serves 6
Number Of Ingredients 9
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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- In the bowl of a food processor, add the black eyed peas, tahini, minced garlic, jalapeño, apple cider vinegar, parsley, smoked paprika, seasoned salt, and kosher salt.
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