Black Eyed Pea Chorizo Hummus Zwt 8
On the same dy i signed up for zwt-8, i stumbled across this recipe by chef kenny gilbert in a random browsing moment. 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!*!
Steps
Heat med-sized sauce pot on med-high heat.
Add chorizo to render fat & brown.
Reduce heat to med.
Add onions + garlic & cook until tender.
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.
Add cream cheese , tahini , cumin , lemon juice , parsley & lemon zest.
Combine well.
Transfer mixture to a food processor to puree.
Drizzle in olive oil slowly.
Puree until smooth.
Remove & refrigerate until ready to serve.
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.
Ingredients
black-eyed peas, chorizo sausage, onion, garlic cloves, cream cheese, tahini, ground cumin, lemon juice, parsley, lemon zest, olive oil