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Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms. Recipe by Blackberry Farm in Walland TN. Black-Eyed Pea Hummus with Olive Oil and Sumac is great for New Year's Eve or for a party any time of year.
Niebe hummus (black-eyed pea dip) is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Niebe hummus (black-eyed pea dip) is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have niebe hummus (black-eyed pea dip) using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Niebe hummus (black-eyed pea dip):
- Get beans
- Make ready 1 1/2 cup niebe (black-eyed peas), soaked overnight
- Prepare 1 onion, cut in half
- Take 4 bay leaf
- Take 2 clove garlic
- Prepare 1 salt and pepper
- Make ready dip
- Get 3 head garlic
- Make ready 2 tbsp fresh lime juice
- Prepare 1/4 tsp cayenne pepper
- Prepare 1 tsp ground cumin
- Make ready 3/4 tsp paprika
- Make ready 1/2 cup olive oil
- Prepare 1/3 cup cilantro, chopped
- Get 2 tbsp chives, chopped
- Get 1 salt, pepper and olive oil, to taste
This dip substitutes black-eyed peas for traditional chickpeas. Black-Eyed Pea Hummus (aka Hoppin' John Hummus) for New Year's Good Luck. I figured if we could make hummus with chickpeas, we could make it with my beloved earthy black-eyed peas, and also take advantage of the New Year's lore of said peas guaranteeing good luck. hummus Black-eyed peas Beans vegetarian Vegan Dips. I have always thought that black-eyed peas were bigger than New Year's.
Steps to make Niebe hummus (black-eyed pea dip):
- In a large pot, cover the ingredients for the beans with water and bring to a boil. Remove any foam that comes to the surface, bring to a simmer. Cook for about 2 hours, adding water as necessary, until beans are very soft.
- Preheat the oven to 425° F. Cut the tops of the garlic cloves and remove the outermost skin. Drizzle with olive oil, salt and pepper and cook 30 minutes wrapped in foil until the cloves are soft.
- Add all but a half cup of the beans to a blender with the roasted garlic, spices and lime juice. Puree until smooth, then add most of the fresh herbs, oil, and half the remaining beans. Pulse until mixed; season with salt and pepper.
- Serve at room temperature, drizzled with olive oil and sprinkling the remaining beans and herbs for garnish.
Honestly, though I love black-eyed peas, I was not expecting to love this stuff as much as I did. A thick, smokey dip with Southern charm, this black-eyed pea hummus goes well with thick slices of crispy bread, crackers, or raw vegetables. In a food processor, add black-eyed peas, garlic, lemon juice, cilantro, cumin and cayenne pepper. While the processor is running drizzle in olive oil until smooth. Where are the Black-Eyed Peas these days, anyway?
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