- First cook the cowpeas until soft- drain the soaking water, and pressure cook for 3 whistles. Allow to cool down fully.
- Put the cooked cowpeas into the food processor and pulse until it forms a crumbly mix.
- Add in the tahini, lemon juice, water/ice, 2 tbsp olive oil and coriander seeds and blend until it becomes smooth (this may take longer than you think! Be patient and allow it become nice and smooth).
- Once it becomes a smooth paste, add in the rest of the oil, salt, black pepper, zest and fresh coriander leaves and pulse a few times until everything comes together. Taste and adjust salt, lemon and black pepper so it is tangy and delicious.
- Scoop into a bowl, drizzle some more olive oil on top and sprinkle with some more coriander seeds and leaves and maybe some chilli flakes. Serve as a dip with crackers or sourdough,or cut vegetables like carrots and cucumbers. Alternatively spread a thick layer on toast and top with roast veggies and some fresh herb leaves.
Tip: Make double these quantities on the weekend, so that the whole family has a healthy go-to snack and toast-topper in the fridge. Having healthy options ready made makes it easier to make good choices even when short on time during the week.
