Black Eyed Pea Falafel With Sun Dried Tomato Hummus Recipes
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 FALAFEL WITH SUN-DRIED TOMATO HUMMUS
Make and share this Black-Eyed Pea Falafel With Sun-Dried Tomato Hummus recipe from Food.com.
Provided by dicentra
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Attach food grinder attachment to electric stand mixer according to manufacturer's instructions.
- Grind peas and next 7 ingredients according to manufacturer's instructions using the coarse grinding plate.
- Stir together crackers and flour in a small bowl. Stir 1/2 cup cracker mixture and egg into ground pea mixture until well blended. Reserve remaining cracker mixture.
- Shape pea mixture into 18 (2-inch) cakes (about 1 1/2 tablespoons each), and place on a wax paper-lined jelly-roll pan. Cover and chill 30 minutes to 24 hours.
- Pulse together hummus and sun-dried tomatoes in a food processor 5 to 6 times or until tomatoes are pureed.
- Dredge cakes in reserved cracker mixture. Fry cakes, in batches, in hot oil in a large nonstick skillet 2 to 3 minutes on each side or until crisp and golden brown, adding more oil as needed.
- Drain on paper towels. Serve with hummus mixture and, if desired, pita bread, grape tomatoes, cucumbers, and arugula.
Nutrition Facts : Calories 433.1, Fat 26.4, SaturatedFat 2.7, Cholesterol 35.2, Sodium 933.6, Carbohydrate 38.3, Fiber 8.5, Sugar 0.7, Protein 13.2
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
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