Best 3 Black Eyed Pea Chorizo Hummus Zwt Recipes
**Black-Eyed Pea Chorizo Hummus: A Unique and Flavorful Dip**
Indulge in a culinary journey that harmonizes the bold flavors of Spain and the hearty traditions of the American South with the irresistible Black-Eyed Pea Chorizo Hummus. This innovative dip captivates the senses with its vibrant colors, enticing aromas, and a symphony of textures. Embark on a taste adventure as you savor the creamy smoothness of hummus, the smoky heat of chorizo, and the earthy nuttiness of black-eyed peas. Dive into the depths of flavor with our curated collection of Black-Eyed Pea Chorizo Hummus recipes. Discover a symphony of culinary creations that cater to various dietary preferences and skill levels. From classic hummus preparations to vegan and gluten-free adaptations, our recipes offer a delightful experience for every palate and cooking expertise. Join us on this culinary expedition as we explore the tantalizing world of Black-Eyed Pea Chorizo Hummus and unlock a world of delectable possibilities.
BLACK-EYED PEA HUMMUS
Hummus is one of those crowd-pleasing dips that I love to serve as a healthy option. My recipe is Low Country-ified, of course, with black-eyed peas instead of the traditional chickpeas. I like to save a handful of black-eyed peas to garnish the top for a pretty presentation.
Provided by Kardea Brown
Categories appetizer
Time 25m
Yield 2 1/2 cups hummus
Number Of Ingredients 14
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.
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.
BLACK-EYED PEA HUMMUS
This is a delicious variation of hummus that we enjoy on top of multi-grain tortilla chips. Served with a variety of vegetables or other crackers would work as well. This recipe is adapted from My Recipes.
Provided by Bev I Am
Categories Spreads
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a food processor combine all ingredients and process until smooth. Scape down sides, if necessary, and process again.
- Transfer to serving bowl and garnish with snipped green onion tops. Serve with your favorite choice of crackers, tortilla chips and/or vegetables.
Nutrition Facts : Calories 338.2, Fat 12.6, SaturatedFat 1.9, Sodium 1102, Carbohydrate 43.9, Fiber 10.8, Sugar 0.9, Protein 16.4
Tips:
- Use dried black-eyed peas: Soaking and cooking dried black-eyed peas is a more economical and flavorful option compared to using canned beans. Remember to soak the peas overnight or for at least 8 hours before cooking.
- Don't overcook the black-eyed peas: Overcooked peas can lose their shape and become mushy. Cook them just until they are tender but still hold their shape.
- Roast the chorizo: Roasting the chorizo adds a smoky and crispy texture to the hummus. If you don't have time to roast the chorizo, you can also fry it in a pan.
- Use a food processor or high-powered blender: A food processor or high-powered blender will help you achieve a smooth and creamy hummus. If you don't have either of these appliances, you can also mash the ingredients together with a fork or potato masher, but the texture will be slightly chunkier.
- Taste the hummus and adjust the seasonings: Hummus is a versatile dish that can be customized to your taste preferences. Add more lemon juice, salt, or cumin if desired.
Conclusion:
Black-eyed pea and chorizo hummus is a delicious and unique twist on the classic hummus recipe. It's a great appetizer or snack that can be served with pita bread, vegetables, or crackers. This hummus is also a good source of protein and fiber, making it a healthy and satisfying choice.
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