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Spicy Cowpea Hummus

Spicy Cowpea Hummus with Crunchy Vegetables 
  • 4 People
  • 170 min.
  • easy 
Do you know that you can use cooked cowpeas to make a deliciously spicy version of everyone’s favourite Middle Eastern dip, hummus? This recipe has a bonus – you can save half of the cowpea mixture for filling cheesy Mexican-style quesadillas! 
Ingredients
  • 1 cup dried black eyed peas (cowpeas)
  • 15 ml (1 Tbsp) vegetable oil
  • 1 onion, chopped
  • Knorr tomato base dry cook-in-sauce
  • 1 Knorr vegetable stock pots (dissolved in 3 cups of hot water)
  • 5 ml (1 tsp) lemon juice
  • 500 grams (2 cups) tortilla chips
  • 250 grams (1 cup) sliced carrots
  • 250 grams (1 cup) sliced cucumber
  • 250 grams (1 cup) cherry tomatoes
  • 250 grams (1 cup) sliced peppers
Cooking Method

  1. Place dry cowpeas in a sieve and rinse under tap to remove any impurities.

  2. Place a pot and cover with water and allow to soak for 2-3 hours.

  3. Place pot on stove and bring to the boil, then reduce heat and allow to simmer until cow peas are soft.

  4. Remove from heat and drain away water and allow to cool.

  5. Heat the oil in a medium pan, add the onion and fry until soft.

  6. Add four cups of the cooked cowpeas, plus the contents of the sachet of Knorr Dry Cook-In Sauce Tomato Base.

  7. Add the Knorr Vegetable Stock and cook, stirring occasionally, for 10 minutes, or until the mixture has thickened.

  8. Remove half the mixture from the pot and set aside to cool slightly.

  9. Put the cooled portion of the cowpea mixture into a food processor and add the lemon juice. Blitz for five minutes, or until smooth. Season to taste and tip the hummus into a bowl.

  10. Serve the hummus with the tortilla chips and the crunchy sliced vegetables.

  • Nut Free
  • Dairy Free
  • Gluten Free

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