Black-Eyed Pea Hummus

  • 1 can (15-ounce) black-eyed peas
  • 1 Clove garlic
  • 1 Tbsp (heaping) tahini (sesamepaste)
  • 1 sm Lemon; juice of image placeholder

This dip substitutes black-eyed peas for traditional chickpeas. Drain and rinse 1 (15-ounce) can black-eyed peas. In the bowl of a food processor, mince 1 clove garlic.

Add the beans, 1 heaping tablespoon tahini (sesame paste) and the juice of 1 small lemon. Process until smooth. If mixture is not creamy enough, add 1 tablespoon of warm water or a little olive oil until desired consistency is reached.

Source: Jim Tidwell
Submitted by: Recipe Group Member
Date: Jan 22, 1998