1 onion, roughly chopped
30ml vegetable oil
4 cups, cooked cowpeas
1 packet Knorr Naturally Tasty chilli con carne
3 cups vegetable stock
60ml lemon juice
2 cups corn tortilla chips, for serving
1 cup each sliced carrots, cucumber, tomatoes, peppers, for serving
8 flour tortillas
2 cups mixed veg, chopped
2 cups cheddar cheese, grated
To create the base of the two recipes – start by lightly frying the onion in a medium pot with the oil until soft. Add the cooked cowpeas and the contents of the Knorr naturally tasty chilli con carne packet and stir well. Add the vegetable stock and cook for 10 minutes until the mixture has thickened. Remove half of the cowpeas from the pot and place in the food processor and allow to cool before processing.
To make the hummus, add the lemon juice to the cooled mixture in the food processor and blitz for 5 minutes until smooth. Dish the hummus into a bowl and serve with corn chips and fresh vegetables for dipping.
For the quesadillas, add the 2 cups of chopped mixed veg into the pot with the remaining half of the cowpeas. Cook for 5 minutes until the veg are soft. Place 1 flour tortilla flat onto a plate and top with cheese, a quarter of the mixture, a little more cheese and then lastly top it with another flour tortilla. Repeat until you have 4 quesadillas filled and ready to cook. Place one quesadilla at a time in a pan and slowly fry for 3-5 minutes until the cheese begins to melt. Flip and cook for another 3-5 minutes. Repeat until all the quesadillas are cooked. Slice into quarters and serve warm.