Black Eyed peas are a staple in the South. Seriously. If you live in the South and do not have black eyed peas in your pantry, you need to go shopping. You can use dried or canned black eyed peas for this recipe. For simplicity, I used canned.
Black Eyed Pea Hummus
2 (15-ounce) cans Black Eyed Peas (drained)
2 Tablespoons fresh chopped Cilantro
3 Tablespoons Tahini
2 Tablespoons fresh Lemon Juice
2 ½ teaspoons Ground Cumin
2 teaspoons bottled Minced Garlic
½ teaspoon Salt
Pita Bread or Chips for dipping
Drain black eyed peas really well, then place in a food processor along with cilantro, tahini, lemon juice, cumin, minced garlic and salt. Pulse until smooth and creamy. Serve at room temperature or place in the fridge to chill, then serve!
I highly suggest you double this recipe, because it is delicious and will save you some time!