Niebe hummus (black-eyed pea dip)
Niebe hummus (black-eyed pea dip)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, niebe hummus (black-eyed pea dip). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Niebe hummus (black-eyed pea dip) is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Niebe hummus (black-eyed pea dip) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have niebe hummus (black-eyed pea dip) using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Niebe hummus (black-eyed pea dip):
  1. Take beans
  2. Get 1 1/2 cup niebe (black-eyed peas), soaked overnight
  3. Take 1 onion, cut in half
  4. Take 4 bay leaf
  5. Prepare 2 clove garlic
  6. Make ready 1 salt and pepper
  7. Make ready dip
  8. Take 3 head garlic
  9. Take 2 tbsp fresh lime juice
  10. Get 1/4 tsp cayenne pepper
  11. Prepare 1 tsp ground cumin
  12. Take 3/4 tsp paprika
  13. Prepare 1/2 cup olive oil
  14. Make ready 1/3 cup cilantro, chopped
  15. Take 2 tbsp chives, chopped
  16. Take 1 salt, pepper and olive oil, to taste
Instructions to make Niebe hummus (black-eyed pea dip):
  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.

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