Recipe - Black-Eyed Pea Hummus

1 cn (15ounce) blackeyed peas
1 Clove garlic
1 tablespoon (heaping) tahini (sesame
paste)
1 small Lemon ; juice of

This dip substitutes blackeyed peas for traditional chickpeas.

Drain and rinse 1 (15ounce) can blackeyed 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.
Posted to CHILEHEADS DIGEST V4 #279 by Jim Tidwell
snd1jlt@snd10.med.navy.mil on Jan 22, 1998