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Black-Eyed Pea Dip Recipe (Georgian Lobio Variation, Vegan, Gluten Free)

Georgian Lobio with Black Eyed Peas

Georgian Lobio with Black Eyed Peas

Normally, the delicious Georgian dip lobio is made with red beans as posted about here. This new version with black-eyed peas came about because we had a bunch of leftovers hydrated after making Hoppin’ John. These legumes, while delicious are milder than the traditional so I kicked up the seasoning a bit. The end result was actually surprisingly tasty with tortilla chips. Since they’re gray-ish in appearance after being mashed cilantro adds a bit of color (it’s also the reason I topped it with cilantro in the picture). I also suggest topping with chopped tomatoes as well.

Ingredients:

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
16 oz black eyed peas
1 guajillo chili
4 cloves garlic, minced
2 bay leaves
½ onion, chopped small
Handful of cilantro
2 tsp blue fenugreek (alternately, regular fenugreek or sage, plus 1 tsp walnuts crushed)
cayenne pepper to taste
pepper to taste
salt to taste

Method:
Heat a tablespoon of olive oil in pan. Add in bay leaves, onions, garlic and chili. Cook for 5-7 minutes, stirring occasionally. When the onions gets wilted and garlic browns add in all beans, cilantro, remaining spices and about a ½ cup of water. Mix everything well. Cook for about 10 minutes. Transfer into a bowl and mash coarsely. Top with cilantro and chopped tomatoes if desired. It can be served hot or cold but hot is tastier.

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