Hummus de Gandules al Estilo Boricua

This hummus is not just any hummus. Here, we bring the Boricua vibe, swapping chickpeas for our dried pigeon peas and adding a touch of seasoning that tastes like home. A bit of bay leaf, fresh cilantro, and that smoky paprika finish with my chili oil give it the perfect kick. This hummus is a fusion of Mediterranean flavors with our own twist, perfect for dipping with tostones, crackers, or pita chips. Get ready to taste hummus like never before, with a Puerto Rican twist that will keep you coming back for more.

Ingredients:

• 1 cup dried pigeon peas (gandules)

• ¼ cup tahini

• Juice of 1 lemon (or to taste)

• ½ teaspoon ground bay leaf

• ½ teaspoon ground cumin

• ¼ teaspoon ground white pepper

• 3 tablespoons olive oil (plus an extra drizzle for garnish)

• ½ cup pigeon pea broth or cooking water

• Salt to taste

For garnish: smoked paprika, chopped fresh cilantro, and chili oil

Instructions:

1. Cook the pigeon peas:Place the pigeon peas in a pot with enough water to cover them, add a pinch of salt, and simmer over low heat for 1.5 to 2 hours, until tender. Add more hot water if it evaporates during cooking.

2. Prepare the hummus:Once the pigeon peas are soft, drain them and reserve some of the cooking water for the hummus.

3. Blend the ingredients:In a food processor, combine the cooked pigeon peas, tahini, lemon juice, ground bay leaf, cumin, white pepper, salt, and 3 tablespoons of olive oil. Blend until creamy, adjusting the consistency with broth or cooking water as needed.

4. Finishing touches:Serve the hummus in a bowl or plate. Garnish with a sprinkle of smoked paprika, chopped fresh cilantro, and a drizzle of chili oil for a smoky and spicy kick.

Serving Suggestions:

This pigeon pea hummus pairs perfectly with tostones, salted crackers, or pita chips. You can also serve it as part of a cheese and fresh vegetable platter for a special touch.