Snack Week Recipe: Black-eyed Pea Hummus

Snack week continues with black-eyed pea hummus! 

I have yet to meet a hummus that I do not like. I usually eat chickpea based hummus, but black-eye based is a delicious departure from the norm. 

Grab the vegetable chips we made yesterday and get cookin'.

Gather:
1 can black-eyed peas, rinsed and drained 
1 head roasted garlic*
1 tbsp lemon juice
1/2 tsp paprika
1 tbsp cajun seasoning 1 tsp
1/2 cup tahini 1/3 cup
8 tbsp extra virgin olive oil
dash of sea salt

• Place black-eyed peas, roasted garlic, lemon juice, paprika and cajun seasoning in food processor. Process until pureed. 
• Add tahini, olive oil and sea salt. Pulse until well combined.
• Garnish with fresh chives, cilantro, a few drips of evoo and a sprinkle of paprika. Serve with baked pita chips or vegetables.

*Don't want to wait for roasted garlic? Cut the top off the head, place it in a microwave-safe dish and drizzle it with evoo. Add a little water around the garlic (about 1/4 as high as garlic) and cover the dish. Microwave for a few minutes at a time, checking to see if the garlic has softened up.

P.S. The owner of my favorite produce market/Asian grocery store questioned my use of black-eyed peas on a recent tahini trip. What's your verdict? Yea or nay? 

Snack Week Recipe: Vegetable Chips

Snack week continues with vegetable chips!

I generally prefer to eat vegetables raw. Wash and go. It's a texture thing - squash may be the worst offender when it comes to cooked vegetables. I can't stand the squish. 

Chips don't squish. Let's make some chips.

Gather:
Vegetables (such as potatoes, carrots, zucchini, kale, beets, fennel, squash, etc)
1 tsp Extra Virgin Olive Oil per vegetable used
1/4 tsp sea salt per vegetable used
1/4 tsp seasoning per vegetable used

• Preheat oven to 350 degrees and line a baking sheet with parchment.
• Wash and DRY desired vegetables and thinly slice (I used sweet potatoes, beets, zucchini and kale). 
• Toss with olive oil, sea salt, and seasonings (I used Cajun seasoning and dried cilantro) until evenly coated.
• Place in a single layer on baking sheet. Bake until crisp. (10 min for kale; 30 - 40 min for others, flip half-way through)

Your chips should last a few days stored in airtight container. Pop them in a hot oven for a few minutes if they feel a little soft.

The kale chips are definitely my favorite. If you try this recipe, give me a shout - let me know which you like best.