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Spicy Cowpea Hummus with Crunchy Vegetables

Spicy Cowpea Hummus with Crunchy Vegetables

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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! You’ll find the link to the quesadilla recipe at the end of the method. - Claire Winstanley

Preparation time


1 cup dried cowpeas
vegetable oil
1 onion
Knorr Naturally Tasty Chilli Con Carne Recipe Mix
3 cups Knorr Vegetable Stock Pot
lemon juice
2 cups tortilla chips
1 cup sliced carrots
1 cup sliced cucumber
1 cup cherry tomatoes
1 cup sliced peppers

Preparation method

First cook the cowpeas:
Place dry cowpeas in a sieve and rinse under tap to remove any impurities.
Place a pot and cover with water and allow to soak for 2-3 hours.
Place pot on stove and bring to the boil, then reduce heat and allow to simmer until cow peas are soft.
Remove from heat and drain away water and allow to cool.
Heat the oil in a medium pan, add the onion and fry until soft.
Add four cups of the cooked cowpeas, plus the contents of the sachet of KNORR Naturally Tasty Chilli Con Carne Recipe Mix.
Add the vegetable stock and cook, stirring occasionally, for 10 minutes, or until the mixture has thickened.
Remove half the mixture from the pot and set aside to cool slightly.
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.
Serve the hummus with the tortilla chips and the crunchy sliced vegetables.


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