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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, niebe hummus (black-eyed pea dip). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we must first prepare a few ingredients. You can have niebe hummus (black-eyed pea dip) using 16 ingredients and 4 steps. Here is how you can achieve it.

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