Black Eyed Pea Chorizo Hummus Zwt 8
Elevate your appetizer game with this bold and flavorful Black-Eyed Pea Chorizo Hummus, perfect for impressing your guests with a unique twist on a classic dip. This easy-to-make recipe swaps traditional chickpeas for creamy black-eyed peas and infuses it with the smoky, spicy kick of crumbled chorizo. Accented with tahini, fresh lemon juice, garlic, and a dash of smoked paprika, this hummus delivers a rich and savory depth you'll crave. Its slightly chunky texture and vibrant flavor make it a standout option for dipping pita chips or fresh veggie crudités. Ready in just 20 minutes, this dish is a versatile crowd-pleaser that can be garnished with parsley and paired with your favorite snacks for the ultimate party spread.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups Black-eyed peas (cooked or canned, drained and rinsed)
- 1 cup Chorizo sausage (crumbled and cooked)
- 0.25 cup Tahini
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water (as needed)
- 2 tablespoons Fresh parsley (for garnish, optional)
- 1 pack Pita chips or vegetable crudités (for serving, optional)
Instructions
Cook the chorizo in a skillet over medium heat until browned and crumbled, about 8-10 minutes. Drain any excess grease and set aside to cool slightly.
In a food processor, combine the black-eyed peas, tahini, olive oil, lemon juice, garlic, smoked paprika, cumin, salt, and black pepper.
Blend the mixture until smooth, scraping down the sides of the processor bowl as needed. If the hummus is too thick, gradually add water, 1 tablespoon at a time, until the desired consistency is reached.
Reserve a small portion of the cooked chorizo for garnish and add the rest to the food processor. Pulse the hummus a few times to incorporate the chorizo, leaving it slightly chunky for texture.
Taste the hummus and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Transfer the hummus to a serving bowl and top with the reserved chorizo. Sprinkle with fresh parsley and a drizzle of olive oil if desired.
Serve immediately with pita chips or vegetable crudités, or refrigerate until ready to serve. Allow the hummus to come to room temperature before serving if refrigerated.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 3.3 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 3574.2 mg | 19857% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
