Vegetarian Black Eyed Pea Dip Recipes

VEGAN BLACK-EYED PEA DIP

Steps:

• Heat your oven to 350°F/175°C.
• Place the blackeye peas in a casserole dish and use a fork to mash up most of it (not all).
• Add the minced onions, vegan sour cream, and salsa. Add half the vegan cheddar shreds. Stir to combine.
• Top with remaining vegan cheddar shreds.
• Bake for 20 to 25 minutes, until the cheese melts.

EASY AND DELICIOUS BLACK EYED PEAS DIP (VEGAN AND GLUTEN FREE)

Steps:

• Soaking of black-eyed beans is optional. However, if soaking them, soak them for 4 to 6 hours.
• Wash the beans and add black-eyed peas, water to the Instant pot inner pot.
• Close the Instant pot with its lid and select manual or pressure cook mode. Cook it for 5 minutes on high pressure for soaked black-eyed peas. Cook it for 16 minutes on high pressure for dried black-eyed peas.
• Once the Instant pot finishes cooking, you can wait for a natural pressure release or release the pressure manually after 10 minutes.
• Drain the water and keep the cooked black-eyed peas aside.
• Take cooked black-eyed peas into a blender jar or food processor. If using canned peas, drain them thoroughly and use them.
• Add roughly chopped onions, garlic, green chili or jalapeno, lemon juice, cumin powder, cilantro leaves, salt, and oil.
• Blend everything as per your desired consistency. If you want to make it creamy, you can use more oil and a tbsp of water. We prefer to make it chunky and serve it with crackers.

VEGETARIAN BLACK-EYED PEAS

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
• Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

BLACK-EYED PEA DIP

Steps:

• Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.