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

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, niebe hummus (black-eyed pea dip). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Niebe hummus (black-eyed pea dip) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Niebe hummus (black-eyed pea dip) is something that I have loved my whole life. They are nice and they look wonderful.

Niebe hummus (black-eyed pea dip) Niebe is highly nutritious and has great flavor. Black-eyed peas have such a distinctive flavor that they may seem like an odd base for hummus, but I was so intrigued by a recipe for Black-Eyed Pea Hummus in our local paper that I decided to give it a whirl. Served with pita chips, hummus is a popular savory dip or snack.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Make ready beans
  2. Get 1 1/2 cup niebe (black-eyed peas), soaked overnight
  3. Make ready 1 onion, cut in half
  4. Prepare 4 bay leaf
  5. Get 2 clove garlic
  6. Make ready 1 salt and pepper
  7. Make ready dip
  8. Get 3 head garlic
  9. Take 2 tbsp fresh lime juice
  10. Get 1/4 tsp cayenne pepper
  11. Get 1 tsp ground cumin
  12. Get 3/4 tsp paprika
  13. Prepare 1/2 cup olive oil
  14. Prepare 1/3 cup cilantro, chopped
  15. Prepare 2 tbsp chives, chopped
  16. Make ready 1 salt, pepper and olive oil, to taste

Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine. Black-eyed peas: You can use fresh (cooked from dry), canned or frozen in equal amounts. If using canned you will want to drain the excess liquid from the can.

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.

I like to use leftovers from my instant pot black-eyed peas for an extra flavorful result. Spice: Add ⅛ teaspoon cayenne pepper for a light spice. You can also add freshly chopped jalapenos or double the spice for a hotter dip. Cookbook author, Matt Moore, swapped garbanzo beans for black-eyed peas in this Southern spin on homemade hummus. Serve this quick-fix appetizer with cut up.

So that is going to wrap this up with this exceptional food niebe hummus (black-eyed pea dip) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!