Best 3 Black Eyed Pea Chorizo Hummus Zwt Recipes

Black-eyed pea chorizo hummus is a delicious and healthy appetizer or snack that is perfect for any occasion. With a combination of black-eyed peas, chorizo, and hummus, this dish is packed with flavor and texture. Whether you are looking for something to serve at a party or just want a tasty snack for yourself, this recipe is sure to satisfy. It is also a great way to use up any leftover black-eyed peas or chorizo that you may have.

Let's cook with our recipes!

BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)

Black Eyed Pea & Chorizo Hummus (Zwt-8) image

On the same dy I signed up for ZWT-8, I stumbled across this recipe by Chef Kenny Gilbert in a random browsing moment. Chef Gilbert competed on Season 7 of Top Chef & is the executive chef of the 50 Eggs Restaurant Group. It was described as a make-ahead appy & Wikipedia surprised me w/the info that black-eyed peas & tahini are both common in Indian cuisine. Hummus is a fave w/us, this is certainly a unique variation of it & the make-ahead aspect always gets my attention. (10 min was allowed for ingredient prep) Enjoy!

Provided by twissis

Categories Vegetable

Time 35m

Yield 1/3 Cup Servings, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cans cooked black-eyed peas (Do not drain)
1/4 cup fresh chorizo sausage, chopped
1/4 cup onion, diced
8 garlic cloves, crushed
1/4 cup cream cheese
2 tablespoons tahini
1 teaspoon ground cumin
3 tablespoons lemon juice
2 tablespoons parsley, chopped
1 tablespoon lemon zest
1/4 cup olive oil

Steps:

Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
*To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
*Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.

BLACK-EYED PEA HUMMUS

Black-Eyed Pea Hummus image

Hummus is one of those crowd-pleasing dips that I love to serve as a healthy option. My recipe is Low Country-ified, of course, with black-eyed peas instead of the traditional chickpeas. I like to save a handful of black-eyed peas to garnish the top for a pretty presentation.

Provided by Kardea Brown

Categories appetizer

Time 25m

Yield 2 1/2 cups hummus

Number Of Ingredients 14

Ingredients

Two 15-ounce cans black-eyed peas, drained and rinsed
2 cloves garlic
2 tablespoons olive oil, plus more for garnish
3 ice cubes
3 tablespoons tahini paste
2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish
1 tablespoon lemon juice (1/2 lemon)
Pita wedges, warmed, for serving
Carrot sticks, celery sticks and cucumber rounds, for serving
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Set aside some black-eyed peas for garnish.
With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

BLACK-EYED PEA HUMMUS

Black-Eyed Pea Hummus image

This is a delicious variation of hummus that we enjoy on top of multi-grain tortilla chips. Served with a variety of vegetables or other crackers would work as well. This recipe is adapted from My Recipes.

Provided by Bev I Am

Categories Spreads

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

3 minced garlic cloves
1/2 cup fresh lemon juice
1/3 cup tahini (sesame-seed paste)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 (15 1/2 ounce) black-eyed peas (drained and rinsed)
green onion top, snipped for garnish

Steps:

In a food processor combine all ingredients and process until smooth. Scape down sides, if necessary, and process again.
Transfer to serving bowl and garnish with snipped green onion tops. Serve with your favorite choice of crackers, tortilla chips and/or vegetables.

Nutrition Facts : Calories 338.2, Fat 12.6, SaturatedFat 1.9, Sodium 1102, Carbohydrate 43.9, Fiber 10.8, Sugar 0.9, Protein 16.4

Tips:

Use dried black-eyed peas for the best flavor and texture. If using canned peas, be sure to rinse and drain them well.
Chorizo adds a spicy and smoky flavor to the hummus. If you don't like spicy food, you can use a mild chorizo or omit it altogether.
The hummus is best served fresh, but it can also be made ahead of time and stored in the refrigerator for up to 3 days.
Serve the hummus with pita bread, vegetables, or crackers.

Conclusion:

Black-eyed pea chorizo hummus is a delicious and unique appetizer or snack. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for something new to try, give this recipe a try!