Easiest Way to Cook Appetizing Niebe hummus (black-eyed pea dip)

Niebe hummus (black-eyed pea dip). Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms. Recipe by Blackberry Farm in Walland TN. A thick, smokey dip with Southern charm, this black-eyed pea hummus goes well with thick slices of crispy bread, crackers, or raw vegetables.

I will say, though, that I know exactly where the black-eyed peas are - the ones in this Jalapeno Black-Eyed Pea Hummus, at least. Black-Eyed Pea Hummus Will Make Your New Year Better. I have always thought that black-eyed peas were bigger than New Year's. You can cook Niebe hummus (black-eyed pea dip) using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Niebe hummus (black-eyed pea dip)

1. It's of beans.
2. You need 1 1/2 cup of niebe (black-eyed peas), soaked overnight.
3. It's 1 of onion, cut in half.
4. It's 4 of bay leaf.
5. Prepare 2 clove of garlic.
6. Prepare 1 of salt and pepper.
7. It's of dip.
8. You need 3 head of garlic.
9. It's 2 tbsp of fresh lime juice.
10. It's 1/4 tsp of cayenne pepper.
11. It's 1 tsp of ground cumin.
12. You need 3/4 tsp of paprika.
13. You need 1/2 cup of olive oil.
14. It's 1/3 cup of cilantro, chopped.
15. It's 2 tbsp of chives, chopped.
16. Prepare 1 of salt, pepper and olive oil, to taste.

Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill. Black-Eyed Pea Hummus recipe: Try this Black-Eyed Pea Hummus recipe, or contribute your own. 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 and cumin.

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

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 will admit that black bean hummus is a lot uglier than chickpea hummus, but it makes up for it in taste. For those of you who believe eating black eyed peas in the New Year will bring you luck (and we can certainly all use a little more luck) this healthy Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas. Matt Abdoo swaps out chickpeas for black-eyed peas in this easy hummus recipe. I love this spin on classic hummus, which was a staple of any gathering back home where I grew up in upstate New York, including holidays, birthdays, anniversaries, weddings. Black Eyed Peas Hummus with spicy smokey flavor!

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