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. Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.
Black-Eyed Pea Hummus Will Make Your New Year Better. I have always thought that black-eyed peas were bigger than New Year's. Even using canned beans, you get a dip that's super smooth and luscious. You can have Niebe hummus (black-eyed pea dip) using 16 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Niebe hummus (black-eyed pea dip)
- It’s of beans.
- It’s 1 1/2 cup of niebe (black-eyed peas), soaked overnight.
- Prepare 1 of onion, cut in half.
- It’s 4 of bay leaf.
- Prepare 2 clove of garlic.
- Prepare 1 of salt and pepper.
- Prepare of dip.
- You need 3 head of garlic.
- It’s 2 tbsp of fresh lime juice.
- Prepare 1/4 tsp of cayenne pepper.
- Prepare 1 tsp of ground cumin.
- It’s 3/4 tsp of paprika.
- It’s 1/2 cup of olive oil.
- It’s 1/3 cup of cilantro, chopped.
- It’s 2 tbsp of chives, chopped.
- You need 1 of salt, pepper and olive oil, to taste.
We like hummus with Trader Joe's Italian Crackers but this is great with whatever you like to dip into your hummus! I couldn't find canned black eyed peas so I used my favorite – black beans – and it is probably just as tasty. I've gotta go now I need to make more of this tasty recipe! Black-eyed peas are considered a lucky food to eat on New Year's Day, and for years now I've made Hopping John Soup for good luck in the New This recipe uses all the traditional hummus ingredients with canned black-eyed peas to make a tasty and nutritious dip that only takes minutes to whip up in.
Niebe hummus (black-eyed pea dip) step by step
- 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..
This American variation on a classic Mediterranean dip gets its creaminess from roasted garlic, and it provides another way to use the pimentos purchased for the accompanying Sweet Potato Salad (see related recipe). This black-eyed pea dip decidedly does not. This is hummus inspired, a Tennesseean translation. The peanut butter and black eyed peas and apple cider vinegar…it almost sounds illogical. Yet it makes so much sense.