Black Eyed Pea Chorizo Hummus Zwt 8 Recipes

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.

BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)

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.