These are the recipes from Chef John Knorr, What a Crock Homemade Soups, from our 10/4/2014 show. Enjoy
Black – eyed Pea Hummus
Makes about 6 cups
1 1# 13 oz. can black-eyed peas
12 cloves garlic
Olive oil for roasted garlic
2 Sprigs fresh thyme
1 Sprig rosemary
1 Cup extra-virgin olive oil
¼ teaspoon cayenne pepper
2 Tablespoons chopped parsley
1 Tablespoon fresh lemon juice
salt to taste
1. Pre-heat oven to 400 degrees. Place garlic cloves on foil with olive oil and place thyme and rosemary on top of garlic and close the foil. Place in oven and roast for 45 minutes, until garlic is soft.
2. While the garlic is roasting, drain the peas in a colander and rinse well. Place peas in food processor with the roasted garlic (discard the herbs). Pulse until peas become a dough like paste. With the motor running, add the olive oil until the mixture resembles hummus. Continue to pulse and add the lemon and cayenne pepper and blend until incorporated.
3. With a spatula, mix in the parsley and salt to taste. Chill until ready to serve.
Roasted Butternut Hummus
Makes about 4 cups
2 pounds of peeled butternut squash
Olive oil for roasting
1 tablespoon olive oil
1 to 1 ½ teaspoons kosher salt
½ cup Tahini
2 cloves garlic
¼ cup lemon juice
Salt and pepper to taste
1. Preheat oven to 400 degrees. Dice squash and toss with olive oil, season with salt and pepper. Place on a foil lined baking sheet and cook until soft, about one hour. Remove and let cool at room temperature, about 20 minutes.
2. Once squash is cooled, place in food processor. Add tahini, garlic, lemon juice and salt and 1 Tablespoon olive oil. Puree until smooth, like hummus. If too thick add water, 1 tablespoon at a time. Season with salt. Chill until ready to serve.
Makes about 3 cups
2 cups slivered almonds
4 cups unsweetened almond milk
2 fresh bay leaves
5 cloves garlic
2 Tablespoons honey (use 1 T if you wish to not have it so sweet)
1 teaspoon kosher salt
1. Preheat oven to 350 degrees. Place almonds on baking sheet and toast until golden brown, about 8-10 minutes.
2. In a small sauce pan over low heat simmer toasted almonds with almond milk, garlic and bay leaves for 30 minutes.
3. Strain almond milk through a fine mesh sieve, reserving the liquid. Remove bay leaves and discard.
4. Place 1/2 the nuts in a blender. Add enough reserved liquid to cover. Blend on high speed until smooth and creamy. Repeat with remaining nuts and garlic. Add more liquid as needed, until all the nuts and garlic are incorporated.
4. Add honey and salt to taste. Chill until ready to serve.