Niebe hummus (black-eyed pea dip)
Niebe hummus (black-eyed pea dip)

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, niebe hummus (black-eyed pea dip). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Niebe hummus (black-eyed pea dip) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Niebe hummus (black-eyed pea dip) is something that I’ve loved my entire life. They’re nice and they look fantastic.

Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill. Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms. Recipe by Blackberry Farm in Walland TN.

To get started with this particular recipe, we must prepare a few components. You can have niebe hummus (black-eyed pea dip) using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Niebe hummus (black-eyed pea dip):
  1. Get beans
  2. Take 1 1/2 cup niebe (black-eyed peas), soaked overnight
  3. Get 1 onion, cut in half
  4. Take 4 bay leaf
  5. Get 2 clove garlic
  6. Prepare 1 salt and pepper
  7. Take dip
  8. Take 3 head garlic
  9. Take 2 tbsp fresh lime juice
  10. Make ready 1/4 tsp cayenne pepper
  11. Make ready 1 tsp ground cumin
  12. Get 3/4 tsp paprika
  13. Make ready 1/2 cup olive oil
  14. Make ready 1/3 cup cilantro, chopped
  15. Take 2 tbsp chives, chopped
  16. Take 1 salt, pepper and olive oil, to taste

A thick, smokey dip with Southern charm, this black-eyed pea hummus goes well with thick slices of crispy bread, crackers, or raw vegetables. In a food processor, add black-eyed peas, garlic, lemon juice, cilantro, cumin and cayenne pepper. While the processor is running drizzle in olive oil until smooth. Black-Eyed Pea Hummus recipe: Try this Black-Eyed Pea Hummus recipe, or contribute your own.

Instructions to make Niebe hummus (black-eyed pea dip):
  1. In a large pot, cover the ingredients for the beans with water and bring to a boil. Remove any foam that comes to the surface, bring to a simmer. Cook for about 2 hours, adding water as necessary, until beans are very soft.
  2. Preheat the oven to 425° F. Cut the tops of the garlic cloves and remove the outermost skin. Drizzle with olive oil, salt and pepper and cook 30 minutes wrapped in foil until the cloves are soft.
  3. Add all but a half cup of the beans to a blender with the roasted garlic, spices and lime juice. Puree until smooth, then add most of the fresh herbs, oil, and half the remaining beans. Pulse until mixed; season with salt and pepper.
  4. Serve at room temperature, drizzled with olive oil and sprinkling the remaining beans and herbs for garnish.

This dip substitutes black-eyed peas for traditional chickpeas. Serve this Mexican-inspired hummus with raw veggies or tortilla chips for dipping, or spread it on sandwiches and wraps, too. Crispy and spicy Roasted Black-Eyed Peas are just the party food to serve for New Year's to bring good luck in the new year. Fresh pitas, cut in triangles, or pita chips. Where are the Black-Eyed Peas these days, anyway?

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