Niebe hummus (black-eyed pea dip)

Name: Niebe hummus (black-eyed pea dip)
Total time: 3000 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 cup niebe (black-eyed peas), soaked overnight; 1 onion, cut in half; 4 bay leaf; 2 clove garlic; 1 salt and pepper; 3 head garlic; 2 tbsp fresh lime juice; 1/4 tsp cayenne pepper; 1 tsp ground cumin; 3/4 tsp paprika; 1/2 cup olive oil; 1/3 cup cilantro, chopped; 2 tbsp chives, chopped; 1 salt, pepper and olive oil, to taste

lizers.ws @cook_3557456

Niebe is highly nutritious and has great flavor. Smoked paprika would also be great (no need to add cumin in that case).

lizers.ws @cook_3557456

Niebe is highly nutritious and has great flavor. Smoked paprika would also be great (no need to add cumin in that case).

Saved

Ingredients

50 mins

10 servings

beans
1 1/2 cupniebe (black-eyed peas), soaked overnight
1onion, cut in half
4bay leaf
2 clovegarlic
1salt and pepper
dip
3 headgarlic
2 tbspfresh lime juice
1/4 tspcayenne pepper
1 tspground cumin
3/4 tsppaprika
1/2 cupolive oil
1/3 cupcilantro, chopped
2 tbspchives, chopped
1salt, pepper and olive oil, to taste

Saved

Steps

50 mins

1

In a large pot, cover the ingredients for the beans with water and bring to a boil. Remove any foam that comes to the surface, bring to a simmer. Cook for about 2 hours, adding water as necessary, until beans are very soft.
2

Preheat the oven to 425° F. Cut the tops of the garlic cloves and remove the outermost skin. Drizzle with olive oil, salt and pepper and cook 30 minutes wrapped in foil until the cloves are soft.
3

Add all but a half cup of the beans to a blender with the roasted garlic, spices and lime juice. Puree until smooth, then add most of the fresh herbs, oil, and half the remaining beans. Pulse until mixed; season with salt and pepper.
4

Serve at room temperature, drizzled with olive oil and sprinkling the remaining beans and herbs for garnish.