Black Eyed Pea Hummus Dip
-
Prep
20 min. -
Cook
min. -
Serves
6-8
| 1 can | garbanzo beans (15oz), drained |
| 1 can | Black eyed peas (15oz), drained |
| ¼ cup | yellow onion, diced |
| 3 cloves | garlic |
| 1 tsp | dark brown sugar |
| 1 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | Louisiana Gold Red Pepper Sauce with Tabasco Peppers |
| ¼ tsp | liquid smoke |
| ½ cup | olive oil |
Combine beans, peas, yellow onion, garlic, sugar, Seasoned Vegetable Base, Pepper Sauce, and liquid smoke into a food processor. Pulse the processor a few times, until the mixture starts to puree and mix thoroughly.
Gradually add olive oil while processors is pulsing - this will allow mixture to form a smooth texture. After a few pulses, scrape the sides of the bowl and blade with a rubber spatula, and then pulse processor a few more times.
Serve in a bowl and garnish with parsley, onions, and olive oil, alongside pita or tortilla chips.
Try this dish with Better Than Bouillon® Reduced Sodium or Organic Roasted Chicken Base.
Recipe tags: Louisiana Gold Pepper Sauce, moderate difficulty, side, other
