Thanks to Scott Jones from Jack's Southern Comfort Food for this recipe!
Black-eyed Pea Hummus
Four 14.5 ounce cans Black-eyed Peas, drained
½ cup Tahini
½ cup Olive Oil
4 garlic cloves roughly chopped
¼ cup fresh lemon juice
½ cup warm water
1 Tbsp. Ground Cumin
2 tsp. ground coriander
2 tsp. Kosher Salt
2 Tbsp. Tabasco
1 tsp. Black Pepper
In the bowl of a food processor, place all ingredients, except olive oil and water. Let ingredients process for 2 minutes. With motor running, slowly drizzle in olive oil. Then slowly drizzle in warm water to reach desired consistency. This recipe will yield a creamy smooth Hummus, but if you desire a thicker consistency, use half the water or omit completely.
Pour into serving bowl and refrigerate for at least 2 hours. Serve with warm Pita chips.
