Aromatic Cowpea Hummus

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

Serves

2-4

“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.”

What to do:

First cook the cowpeas until soft- drain the soaking water, and pressure cook for 3 whistles. Allow to cool down fully.
Put the cooked cowpeas into the food processor and pulse until it forms a crumbly mix.
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).
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.
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.
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.