Black-Eyed Pea Hummus
Serves 8. Recipe is by Cynthia L. Nobles.
¼ cup well-stirred tahini
¼ cup freshly squeezed lemon juice
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large garlic clove, minced
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground turmeric
Pinch ground white pepper
Few dashes hot sauce
Olive oil, paprika, fresh minced parsley for garnish
Pita triangles, tortilla chips or raw vegetables for serving
1. Combine tahini and lemon juice in the bowl of a food processor and process 30 seconds. Scrape sides and bottom and process 30 more seconds.
2. Add half of black-eyed peas, along with garlic, olive oil, salt, turmeric, white pepper and hot sauce and process 30 seconds. Scrape sides and bottom of bowl, add remainder of peas and process 30 more seconds.
3. If hummus seems lumpy and thick, add water a tablespoon at a time, processing 30 seconds in between. Transfer to a bowl, cover tightly and refrigerate at least 1 hour for flavors to develop. Can be made up to 3 days ahead.
4. To serve, smooth out onto a plate and top with olive oil, sprinkles of paprika and parsley. Serve with pita triangles, tortilla chips or raw vegetables.