“Here’s a tasty twist on a classic hummus. Instead of chickpeas, I blended up pigeon peas with sour cream, garlic, salt and lime juice. Simple isn’t it? This dip is to die for. When your guests taste this I’m sure ‘de party done’, everything kick out!” – Chef Noel Cunningham, Cuisine by Noel  

Ingredients

1 (19 oz.) can pigeon peas, drained

2 Tbsp. sour cream

3 cloves garlic, minced

1 tsp. salt

1 tsp. lime juice

2/3 cup olive oil

Direction

In a blender or food processor on low speed, add all the ingredients and blend until smooth. Place in the refrigerator for 3 to 4 hours or overnight to set then and serve with toast or chips.

Author

  • Chef Noel Cunningham

    Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist. He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.

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