Jalapeno Black Eyed Pea Hummus Food

JALAPENO BLACK-EYED PEA HUMMUS

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

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.

KIM'S BLACK-EYED PEA DIP

Steps:

• In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.

JALAPEñO BLACK-EYED PEAS

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.)