Black-Eyed Pea Hummus

Maybe readers are curious as to why the sudden increase in black-eye pea recipes...well, that's primarily because they're one of the dry bean varieties (along with chickpeas, red beans and black beans) that are available at the foreign food markets of Daejeon, South Korea AND there has been a tendency for folks leaving Daejeon to gift their leftover beans to Melissa. 

Not a problem really, considering the Harrington's eat like vegetarians in their homes and carnivores out in public. 

Anyway, this supply of beans and the impending departure of the Harrington's from South Korea has Melissa frequently searching out the next best way to incorporate black-eyed peas into a meal or snack, which in turn yields this Black-Eyed Pea Hummus, inspired by Foods for Long Life.

Ingredients/Directions:

In a food processor combine 8 oz of Roasted Red Bell Peppers (I roasted my own, but you could use store bought), 15 oz (about 2 cups) of Black Eyed Peas, 2 Tbsp. Tahini, 2 cloves of smashed Garlic, Sea Salt, 3 Tbsp. Lemon Juice, and a dash of Cayenne Pepper. May need to add olive oil or water to reach the desired consistency, process until smooth and dip-able!

Sun-dried Tomato and Basil Hummus

I started with this recipe for a Warm Chickpea Salad  thinking it'd be great for a day trip Mike and I had in the works. But then, it seemed I'd rather eat more than this salad on the day trip which was turning into a festival outing which promised enticing food items, so... I put the salad on hold, letting the flavors soak in just a touch more.

By the time Monday evening rolled around, I sat staring at a jar of nicely seasoned chickpeas and sun-dried tomatoes and I thought to myself, I want that to be dip-able, I want to dip some chips in that - so into the food processor it went before entering our bellies on numerous corn tortilla chips.

I think it'd make a delicious salad, so you can go that route as well, the directions are for the salad - to get the 'hummus' simply throw into a food processor!

Ingredients/Directions:

In a large skillet over medium heat, warm 3 Tbsp. EVOO, add 2 Tbsp. Cumin Seeds (or a shake of cumin if you don't have the luxury of easily attained spices) and 1/4 tsp. of Crushed Red Pepper and cook for 1 minute, stirring constantly until toasted and aromatic. Reduce the heat to medium-low and add 4 minced Garlic Cloves, cook 3 minutes until golden. Next add 2 - 15oz- Cans of Drained Chickpeas and 1/2 cup chopped Sun-Dried Tomatoes. Turn heat up to medium-high and cook until chickpeas are warm and shiny with oil. Remove from heat and add a splash of Lemon Juice and fresh (or conveniently frozen) herbs of your choice (I threw in a couple of basil cubes). Salt and Pepper to taste, let set for at least one hour, serve at room temperature or throw into a food processor for a delicious and rich 'hummus'

Creamy Dill Cucumber Dip

Derby Days. Cinco de Mayo. Children's Day.

May 5th.

A day for celebration and gathering together under the bridge alongside the river.

I took this dish...not to brag, but it was a favorite among the picnic-ers.

Ingredients/Directions:

Mix together one container softened cream cheese with 3/4 of the same container plain yogurt and 1/4 of the same container mayonaise (you can also do this as a cup, 3/4 cups and 1/4 cup - but I didn't want to creat extra dishes, therefore just used the cream cheese container to 'measure'). Add to this mixture two peeled, seeded and diced cucumbers, 2 Tbsp. chopped Fresh Dill and Salt and Pepper to taste. Enjoy with crackers, chips or vegetables and a good group of friends.

Mustard and Fresh Dill Dip

I love, LOVE having fresh herbs. I think my life will never be the same. They are a) delicious and b) inspiring. As in, to make the most of them I need to constantly be thinking or searching for something new and delicious to make.

Working from this post by My Man's Belly I quickly had a delightful afternoon snack.

Ingredients/Directions:

Mix 1 cup yogurt with 1-2 Tbsp. whole grain (or high quality) mustard and 2 Tbsp. fresh chopped dill, season with salt and pepper. Enjoy with chips, carrots, cucumbers or other veggies of your choice.

Lemon Thyme Spread and Home-made Bread

Pinterest is the place for inspiration. I recently 'pinned' a Thyme-Lemon Bruchetta from the Kitchn that lead to this spread that we fantastic on a couple loaves of home-made bread.

It's also super easy! Too one container of cream cheese add the zest of 1 lemon, a dash of pepper, salt and Thyme. Let the flavors meld and spread onto crackers or bread and enjoy with pasta and friends.

Black Bean 'Hummus'

So....you have some black beans you thought you'd use in one dish or another but you didn't? Have a guest coming and want to serve them something delicious, homemade and vegetarian?

No worries.

1-2 cups of Black Beans, food processor, garlic, cayenne and cumin or other spices, a bit of salt, olive oil and Tahini if you so desire. Process it up and before you know it, you've got a black bean dip fit for chowing down on!

We used ours in a tortilla with fresh veggies for a simple dinner wrap. Can't go wrong!