Southern goes Middle
Eastern
BLACK EYED PEA HUMMUS
2 cups
1 15 oz can black-eyed peas, drained and rinsed
2 Tbsp tahini
2 Tbsp olive oil
¼ C lemon juice
2 garlic cloves, minced
½ tsp salt
¼ tsp cumin
½ tsp black pepper
1/8 tsp red pepper
3 Tbsp water
Additional olive oil, for topping (if desired)
Parsley, chopped fine (for tipping, if desired)
Process first 9 ingredients in a food processor until
blended, stopping occasionally to scrape mixture down from sides. Gradually ad
up to 3 Tbsp water until mixture is desired consistency. Cover and chill 1
hour. Drizzle olive oil over top and sprinkle with chopped parsley, if desired.
Serve with Pita bread or crackers.
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