Black Eyed Pea & Chorizo Hummus (Zwt-8) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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. 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 |
Directions:
1. Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
2. Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
3. 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.
4. Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
5. 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.
6. *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.
7. *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.
|
|