Prep 15 mins
Cook 20 mins
On the same dy I signed up for ZWT-8, I stumbled across this recipe by Chef Kenny Gilbert in a random browsing moment. Chef Gilbert competed on Season 7 of Top Chef & is the executive chef of the 50 Eggs Restaurant Group. It was described as a make-ahead appy & Wikipedia surprised me w/the info that black-eyed peas & tahini are both common in Indian cuisine. Hummus is a fave w/us, this is certainly a unique variation of it & the make-ahead aspect always gets my attention. (10 min was allowed for ingredient prep) *Enjoy!*
- 2 cans cooked black-eyed peas (Do not drain)
- 1⁄4 cup fresh chorizo sausage, chopped
- 1⁄4 cup onion, diced
- 8 garlic cloves, crushed
- 1⁄4 cup cream cheese
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 3 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon zest
- 1⁄4 cup olive oil
- Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
- Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
- Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
- Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
- Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
- *To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
- *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.
I used 1 fresh chorizo link with the casing removed. The chorizo got a bit lost behind the other flavors, which was a bit disappointing for me since I love chorizo. It was still very good otherwise though! This makes enough for a small army (I put half in a tupperware in the freezer) so I might try again with everything about the same but only one can of beans (and maybe double the chorizo!) It was taking a long time to reduce the liquid so I ended up scooping the beans out and putting them in the blender while I waited. I added the lemon juice, zest and parsley to the blender and the cream cheese (reduced fat), tahini & cumin went into the reduced liquid to combine before going in the blender also. After tasting, I added another Tbsp lemon juice. Served with warm naan bread. Thanks for sharing! [Made for Spring 2013 Pick A Chef]