Recipe: Blackeyed Pea Hummus

We substituted chick peas... .

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.