Southern cuisine

Medium

Dehydrated Vegetable Crisps With Black-Eyed Pea Hummus

Name: Dehydrated Vegetable Crisps With Black-Eyed Pea Hummus
Prep time: 12 hr
Cook time: 4 hr
Total time: 16 h
Yield: 4 servings
Cuisine: Southern
Ingredients: For Vegetable; 1 cup Carrots, sliced thin; 1 cup Yellow beets, sliced thin; 1 cup Beets, sliced thin; 1 cup Sweet potato, sliced thin; 1 tsp. Extra virgin olive oil; ㅤ ㅤ Salt to taste; ㅤ ㅤ Black pepper to taste; For The Peas; 1½ cup Black-eyed peas, dried; 2 qt. Water; 1/2 tsp. Baking soda; 1/2 tsp. Salt; Infused Olive Oil; 1/4 cup Olive oil; 5 cloves Garlic, crushed; 2 lemons Lemon zest; 4 sprigs Fresh thyme; 1/2 tsp. Paprika; 1 sprigs Chili powder; Hummus Seasoning; 1/3 cup Tahini; 2 ea. Lemon juiced; 1 tsp. Cumin; 1/4 tsp. Black pepper; 1/2 tsp. Salt; 2 tbsp. Cold water

Dehydrated Vegetable chips are a nice colorful funky and healthy snack. The homemade black-eyed pea hummus gives a perfect texture and vibrant flavor when you dive in with the crispy vegetables. The vegetables can be dehydrated in advance and stored for later use. Finish the hummus with a drizzle of the infused oil and you have a special wholesome dipping sharing platter.

Chef Nick Wisman

RATING LIKE SAVE PRINT

Dehydrated Vegetable Crisps With Black-Eyed Pea Hummus

5 stars rating if you like it!

Done

Recipe

PRE TIME: 12 hr

COOKING TIME: 4 hr

TOTAL TIME: 16 hr

4 SERVING

Ingredients:

For Vegetable
1 cup Carrots, sliced thin
1 cup Yellow beets, sliced thin
1 cup Beets, sliced thin
1 cup Sweet potato, sliced thin
1 tsp. Extra virgin olive oil
ㅤ ㅤ Salt to taste
ㅤ ㅤ Black pepper to taste
For The Peas
1½ cup Black-eyed peas, dried
2 qt. Water
1/2 tsp. Baking soda
1/2 tsp. Salt
Infused Olive Oil
1/4 cup Olive oil
5 cloves Garlic, crushed
2 lemons Lemon zest
4 sprigs Fresh thyme
1/2 tsp. Paprika
1 sprigs Chili powder
Hummus Seasoning
1/3 cup Tahini
2 ea. Lemon juiced
1 tsp. Cumin
1/4 tsp. Black pepper
1/2 tsp. Salt
2 tbsp. Cold water

Directions:

Step 1

Slice vegetable thin using a knife or mandoline.

Step 2

Remove from water and pat it dry with a kitchen towel and add olive oil, salt, and pepper, and mix well.

Step3

Run the dehydrator function on the air fryer or in a dehydrator per manufacturer's instructions (typically 4 hours for Air-fryer and 8 hours for the dehydrator, depending on vegetable type and thickness).

Step 4

Soak black-eyed peas overnight in twice as much water as pea volume.

Step 5

Strain and cook black-eyed peas in twice as much water as pea volume with baking soda and salt. Skim bubbles and debris from the top as needed.

Step 6

In a small saucepan, heat olive oil and garlic. Cook until lightly golden brown and tender add thyme, lemon zest, chili powder, and paprika. Allow infusing for 20 minutes.

Step 7

When peas are tender and just starting to fall apart, strain and discard water.

Step 8

Place in blender or food processor. Add tahini, salt, pepper, lemon juice, and cumin.

Step 9

Strain infused oil, reserving garlic cloves and oil. Add Garlic cloves to the mixture and blend for 2 minutes until coarse paste forms.

Step 10

Stream oil into running blender or processor, adding cold water as needed to get it to blend. After 3-4 minutes, remove from the machine and reserve in the bowl until ready for use.

Step 11

Enjoy!