Don't worry! I haven't abandoned my blog...it's just been a while. I haven't had anything to post, since I've been busy with the holidays and have been spending time enjoying my new cookbooks. It never matters how many cookbooks I already have...I will always buy more ;-)
I've been craving both hummus and black-eyed peas for a while now, so I thought it would be an awesome idea to combine the two...and awesome it IS! It's a little spicy, a little smoky and a little nutty (from the tahini). It's everything I've ever wanted in a dip, and my hubby agrees.
I've seen a few different methods for getting a nice creamy hummus, but this is the only way that really works for me. Using a food processor to puree the peas before adding any liquids helps make the hummus nice and smooth. If you don't have a food processor, a blender will probably do. I like thick hummus, but you can add a little water to thin it if needed, although it might dilute the flavor. Be sure to store the hummus in the fridge and use it up within a week.
Chipotle Black-Eyed Pea Hummus
Makes about 4 cups
3 cups cooked black-eyed peas (or use two 15 oz. cans, drained and rinsed)
2 large chipotle peppers (I used canned chipotle en adobo), seeds removed and minced
4 large cloves of garlic, minced
1 teaspoon sea salt
1 teaspoon ground cumin
a pinch of cayenne, or more to taste (optional)
2/3 cup tahini
1/3 cup lemon juice
1/4 cup olive oil
a small handful of cilantro leaves (stems can get stringy, so I wouldn't recommend adding them)
smoked paprika for garnish
Place black-eyed peas, chipotle peppers, garlic, sea salt, cumin and cayenne in a food processor. Process until smooth, pushing down the sides with a spatula as needed. Add tahini, lemon juice and olive oil to food processor and process until smooth. Add cilantro leaves and process until cilantro is chopped and mixed in but not totally pureed. Store hummus in the fridge until ready to serve and sprinkle with smoked paprika just before serving.
3-Minute Chickpea Salad
3 days ago