Black eyed pea curry bean spread

appetizer, gluten-free, lunch, recipes, snacks, , ,

I created this lovely spread after attempting to make a bean curry that my son would actually eat. Unfortunately, he didn’t like the madras spice I used so I decided to blend this up for an appetizer with a few crackers. Well, it seems to be a hit with the adults do that’s not a bad return. It’s a nice change from traditional tahini hummous and has a nutty flavour with the black eyed beans. Spread it on a cracker and enjoy!

Black eyed pea curry bean spread
 
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Recipe type: appetizer
Serves: 4
Ingredients
  • ½ cup dried blacked eyed beans to soak
  • 1 medium onion
  • salt and pepper
  • yoghurt
  • Juice of one lemon
  • Madras curry powder
Instructions
  1. Soak beans overnight and cook with water for at least one hour until tender and drain
  2. Alternatively, open one 19 oz can of black eyed beans and drain liquid
  3. Dice one medium onion and add to hot frying pan with a little oil
  4. Cook onions until have cooked to clear
  5. Add beans and 1 TBLS Madras curry powder
  6. Cook until onions are soft
  7. Add salt and pepper to taste.
  8. Set aside to cool
  9. Blend mixture in the blender until smooth
  10. Add 1 tsp lemon juice or squeeze juice of one lemon
  11. Add 1 TBLS yoghurt
  12. Add salt to taste and a little water if too thick
  13. Add a pinch of red chilis to spice it up