Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, niebe hummus (black-eyed pea dip). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms. Recipe by Blackberry Farm in Walland TN. Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.
Niebe hummus (black-eyed pea dip) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Niebe hummus (black-eyed pea dip) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook niebe hummus (black-eyed pea dip) using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Niebe hummus (black-eyed pea dip):
- Prepare beans
- Get 1 1/2 cup niebe (black-eyed peas), soaked overnight
- Take 1 onion, cut in half
- Make ready 4 bay leaf
- Make ready 2 clove garlic
- Get 1 salt and pepper
- Take dip
- Take 3 head garlic
- Get 2 tbsp fresh lime juice
- Prepare 1/4 tsp cayenne pepper
- Take 1 tsp ground cumin
- Prepare 3/4 tsp paprika
- Make ready 1/2 cup olive oil
- Get 1/3 cup cilantro, chopped
- Prepare 2 tbsp chives, chopped
- Get 1 salt, pepper and olive oil, to taste
This dip substitutes black-eyed peas for traditional chickpeas. This Black Bean Hummus is creamier and smoother than a classic chickpea hummus, and is flavored with classic additions like tahini Black beans have always been one of my favorite beans, and they blend up so beautifully with the traditional flavors of a hummus. With a black eyed pea hummus you can also serve a traditional bread - pita, to show your culinary skills. Drain the beans and add into a food processor with other ingredients.
Instructions to make Niebe hummus (black-eyed pea dip):
- 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.
- 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.
- 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.
- Serve at room temperature, drizzled with olive oil and sprinkling the remaining beans and herbs for garnish.
Les accras de niébé, une recette ouest-africaine. Black-eyed peas are thought to bring good luck and prosperity in the new year. Creamy, easy and good for you too, this black eyed pea hummus is true to the taste of hummus but with a terrific twist. Serve this hummus with pita chips, tortilla chips, sliced carrots or slices of chicken or turkey. Black-eyed peas can be found in cans but I love using the vacuum sealed packages, usually found in the produce section, next to the sprouts in the grocery store.
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