Black Eyed Pea Chorizo Hummus Zwt 8 Recipes

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BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)



Black Eyed Pea & Chorizo Hummus (Zwt-8) image

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

2 cans cooked black-eyed peas (Do not drain)
1/4 cup fresh chorizo sausage, chopped
1/4 cup onion, diced
8 garlic cloves, crushed
1/4 cup cream cheese
2 tablespoons tahini
1 teaspoon ground cumin
3 tablespoons lemon juice
2 tablespoons parsley, chopped
1 tablespoon lemon zest
1/4 cup olive oil

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



Black-Eyed Pea Hummus image

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

Two 15-ounce cans black-eyed peas, drained and rinsed
2 cloves garlic
2 tablespoons olive oil, plus more for garnish
3 ice cubes
3 tablespoons tahini paste
2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish
1 tablespoon lemon juice (1/2 lemon)
Pita wedges, warmed, for serving
Carrot sticks, celery sticks and cucumber rounds, for serving
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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.

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