Black Eyed Pea Chorizo Hummus Zwt 8 Food
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.
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.
EDAMAME AND PEA HUMMUS
Yea, a healthy dip!!!!!! For Real!!!! Years ago, my sister came to recover from TMJ surgery with her jaw wired shut. Since she could only drink, I whirled some peas up for her. She didn't care for it. I will have to make this for her and see if it sits better.
Provided by Ambervim
Categories Low Cholesterol
Time 15m
Yield 3 1/2 Cups
Number Of Ingredients 12
Steps:
- Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon or mesh strainer, transfer to a large bowl of ice water.
- Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
- Blend with a stick blender or working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
- Transfer to a medium bowl.
- Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well.
- Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper.
- Can be made 2 days ahead. Cover and chill.
- Transfer to a serving bowl; drizzle with oil and garnish with more herbs.
- Serve with endive spears -- or whatever you want.
Nutrition Facts : Calories 417.8, Fat 29.4, SaturatedFat 4, Sodium 134, Carbohydrate 26.7, Fiber 11.9, Sugar 4.9, Protein 16.8
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