Black Eyed Pea Hummus Dip

20 Min.
0 Min.
6-8
Ingredients
1
(15 ounce) can garbanzo beans, drained
1 (15 ounce) can garbanzo beans, drained
1
(15 ounce) can blackeye peas, drained
1 (15 ounce) can blackeye peas, drained
¼
cup yellow onion, diced
¼ cup yellow onion, diced
3
garlic cloves
3 garlic cloves
1
teaspoon dark brown sugar
1 teaspoon dark brown sugar
1
tablespoon Better Than Bouillon® Seasoned Vegetable Base
1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
2
tablespoons The Original “Louisiana” Brand Hot Sauce™
2 tablespoons The Original “Louisiana” Brand Hot Sauce™
¼
teaspoon liquid smoke
¼ teaspoon liquid smoke
½
cup olive oil
½ cup olive oil
Directions
  1. Combine beans, yellow onion, garlic, sugar, Seasoned Vegetable Base, Hot Sauce, and liquid smoke into a food processor. Pulse the processor a few times, until the mixture starts to puree and mix thoroughly.
  2. Gradually add olive oil while processors is pulsing - this will allow mixture to form a smooth texture. After a few pulses, scrap the sides of the bowl and blade with a rubber spatula, and then pulse processor a few more times.
  3. Serve in a bowl and garnish with blackeye peas, parsley, onions, and olive oil, alongside pita or tortilla chips.
Try this dish with Better Than Bouillon® Reduced Sodium or Organic Seasoned Vegetable Base.

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