Spicy Cowpea Hummus with Crunchy Vegetables
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!
- 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
- 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 Dry Cook-In Sauce Tomato Base.
- Add the Knorr 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.
- Nut Free
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