“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  

Not yo’ average hummus: Pigeon Peas Dip
Course: Snack
Cuisine: Caribbean
Author: Noel Cunningham
  • 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
  1. 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.


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Noel Cunningham


Noel is a Jamaican chef who creates culinary experiences that bring people together with great food.

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