Hummus de Gandules – Pigeon Peas Hummus

Hummus de Gandules – Pigeon Peas Hummus

This Hummus de Gandules – Pigeon Peas Hummus recipe is quick and easy to make, super-smooth and creamy with a traditional Puerto Rican flavor!

Hummus is one of my favorite foods. I tried “Hummus de Gandules” (Pigeon Peas hummus) a few years ago and since then I’ve been meaning to create my own. I used my Classic Garlic Hummus recipe but replace the chickpeas with pigeon peas. The results were amazing. This hummus de gandules tastes like the tropics. Of course, I added some of my Puerto Rican seasonings as well.

Even though I listed my ingredients in the recipe, feel free to adjust the seasonings. This recipe is great as an appetizer, spread, and even for your salads. I love making hummus wraps.

Let’s talk about how to make this hummus

Classic hummus calls for chickpeas, but you can experiment with other types of beans. For this recipe, I used pigeon peas.

Tahini Sauce, in my opinion, the best tahini is Trader Joe’s organic brand. Is creamy and easy to stir.

Taste and season. Give the hummus a taste and add in extra ingredients depending on your taste.

Instead of water, save the water of one of the pigeon peas can and use it for the recipe.

Mix and blend all the ingredients until smooth. For a creamier consistency add more tahini sauce and water.

Ways you can use this hummus:

  • Spread over your toast, sandwiches, and burgers.
  • As a dressing for your salads.
  • Mixed with pasta. It can be used as a sauce for hot noodles or cold pasta salads.
  • Mashed potatoes.
  • Wraps! Hummus wraps with kale and other veggies are so good!
  • Of course, you can always use it as a dip for your pita bread or veggies.

If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Other Puerto Rican Recipes using Pigeon Peas:

ARROZ CON GANDULES VEGANO (VEGAN RICE AND PIGEON PEAS)

Asopao de Gandules con Bolitas de Platanos Vegano

hummus de gandules

Hummus de Gandules - Pigeon Peas Hummus

Mariela
This Hummus de Gandules - Pigeon Peas Hummus recipe is quick and easy to make, super-smooth and creamy, and with a traditional Puerto Rican flavor!
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, healthy snack, Snack
Cuisine Mediterranean
Servings 1 bowl

Equipment

  • Food Processor

Ingredients
  

  • 2 cans pigeon peas
  • 1/2 cup pigeon peas water save the water from 1 pigeon peas can
  • 1/2 cup tahini organic
  • 2 cloves garlic
  • 1/2 tsp cumin
  • 1/2 lemon, squeezed
  • 1/3 cup olive oil
  • salt and pepper to taste

Instructions
 

  • Open pigeon peas cans. Save the water of one can and set it aside.
  • Wash and rinse pigeon peas. Set aside.
  • Add tahini, garlic, cumin, lemon, and olive oil. Puree until smooth.
  • Add pigeon peas and puree until creamy and smooth. For about 3-4 minutes.
  • Adjust the ingredients depending on your taste and desire consistency.
  • Add salt and pepper to taste.
  • Serve and enjoy!
Keyword hummus, hummus de gandules, pigeon peas hummus, Puerto Rican Food

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PIGEON PEAS HUMMUS

 

Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)

Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)
Vegan Pepperoni Pizza Empanadas are crispy, flavorful finger food, snack, appetizer, or light meal. They have a crispy puff pastry shell and a delicious vegan pepperoni pizza filling. Plus they can be made gluten-free, baked, oil fry, or in the air fryer.

I used my puff pastry recipe for these vegan empanadas. Find it under my Vegan Quesitos recipe. Storebought empanada disks are a good option but they contain milk. If you follow a vegan diet it’s best if you make your own.

Continue reading “Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)”

Puerto Rican Chocolate Covered Coconut Candy – Dulce de Coco

Puerto Rican Chocolate Covered Coconut Candy  – Dulce de Coco

I grew up in the beautiful island of Puerto Rico. Yes! I’m a proud Latina that brings her culture everywhere! Eating tropical fruits, desserts and flavorful Caribbean foods is the norm in our country. If you visit Puerto Rico you are going to enjoy local shops, traditional festivities and carnivals any time of the year. Here you can find the most amazing goodies and drinks like these Coconut Candies. I love dulce de coco in any form, but my favorite is toasted. Here’s my version of Toasted Coconut Candies covered in chocolate and almonds. I made the traditional Puerto Rican Coconut Candy but I covered with my delicious chocolate ganache recipe. You can find the ganache recipe here on my Chocolate-Filled Banana Muffins.

This recipe is very simple to make, and it will only take you a few minutes. They can be made vegan and refined sugar free like my version. These can be eaten as a dessert, snack or as a topping for your smoothies and ice creams.

If you just want to make the candies without the chocolate just skip that step and enjoy. You can also roll the coconut and make bliss balls. For other fun and delicious Puerto Rican desserts check out my post for Vegan Coconut Ice Cream or for something savory check out my Puerto Rican Tostones – Fried Plantains

These candies are:

  • Refined Sugar-Free
  • Vegan
  • Keto Friendly
  • Flavorful
  • Rich in nutrients and flavor.
  • Great for snacks, dessert or topping.
  • Delicious

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the Recipe:

Puerto Rican Coconut Candy – Dulce de Coco Boricua

Serving: 12 truffles

Prep Time: 15

Cooking Time: 45 minutes

Ingredients:

  • 2 cups Shredded Coconut
  • 1 cup Coconut milk
  • ½ cup Brown Sugar, (I used Truvia for sugar-free)
  • 1 tbsp Coconut Extract
  • ½ tsp Cinnamon, ground
  • Dash of ginger (optional)

Instructions:

  1. Line up a baking tray with parchment paper, set aside
  2. In large saucepan over high heat add 1 cup of shredded coconut and sauté until light brown. This step will take a few minutes. Be careful not to burn it, set aside. You can also buy toasted coconut that’s ready to use.
  3. In a large saucepan over medium-high heat, add the other cup of shredded coconut, milk, cinnamon and ginger if using. Cook stirring constantly until boils.
  4. Lower the heat to medium-low, add the sugar and cook for about 25 minutes until thickens and the milk evaporates.
  5. Lower the heat to low and stir until you get a sticky mixture, be careful not to burn. For just a few minutes adjusting the heat to make sure not to burn.
  6. Fold into coconut extract and turn off the heat. Keep stirring or it will burn.
  7. Using a large spoon or a cookie scooper, form truffle and put them on the prepared baking tray.
  8. Let the truffles cool, they will harden while the cool down.
  9. If you are covering truffles with chocolate prepare the chocolate ganache and cover each truffle. Top with more coconut or nuts.

Chocolate Ganache Recipe:

Ingredients:

  • ½ cup chocolate chips (I used 70% Cocoa)
  • ½ cup of dairy-free or regular whipping cream

Instructions:

1. Heat whipping cream until just hot.

2. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.

3. Cover each truffle and put the inside the refrigerator until hardens.

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