Aromatic Cowpea Hummus
This is a little twist on classic hummus- we swapped chickpeas for cowpeas, or lobia, a widely available pulse in India that is a powerhouse of nutrition. We flavoured it with some aromatic roasted coriander seeds and lots of citrus.
Ingredients
- •150g soaked cowpeas (minimum 4 hours)
- •2 tbsp tahini
- •1 1/2 tsp salt
- •1 tbsp lemon juice (about one small Indian lemon)
- •6 tbsp extra virgin olive oil
- •1 handful of fresh coriander leaves
- •1 tsp orange zest
- •1 tsp lemon zest
- •2 tbsp roasted coriander seeds (dry toasted)
- •4 tbsp ice cold water or ice cubes
- •Freshly cracked pepper
Garnish:
- •Coriander leaves
- •Extra virgin olive oil
- •Toasted coriander seeds
- •Chilli flakes
Details
Tip:
Make double these quantities on the weekend, so that the whole family has a healthy go-to snack and toast-topper in the fridge. Having healthy options ready made makes it easier to make good choices even when short on time during the week.
What To Do
- 1
First cook the cowpeas until soft- drain the soaking water, and pressure cook for 3 whistles. Allow to cool down fully.
- 2
Put the cooked cowpeas into the food processor and pulse until it forms a crumbly mix.
- 3
Add in the tahini, lemon juice, water/ice, 2 tbsp olive oil and coriander seeds and blend until it becomes smooth (this may take longer than you think! Be patient and allow it become nice and smooth).
- 4
Once it becomes a smooth paste, add in the rest of the oil, salt, black pepper, zest and fresh coriander leaves and pulse a few times until everything comes together. Taste and adjust salt, lemon and black pepper so it is tangy and delicious.
- 5
Scoop into a bowl, drizzle some more olive oil on top and sprinkle with some more coriander seeds and leaves and maybe some chilli flakes. Serve as a dip with crackers or sourdough, or cut vegetables like carrots and cucumbers. Alternatively spread a thick layer on toast and top with roast veggies and some fresh herb leaves.