black-eyed pea hummus

I know I’m a little early, but here’s a little bit different way to get your black-eyed peas for New Year’s Day.

1 lb black-eyed peas, dry

Soak beans overnight. Drain and return to pot; cover with water and add

5 cloves garlic
2 tablespoons of sugar

Bring to a boil and then reduce heat and let simmer until peas are soft. Drain and spread out on a baking sheet; cool to room temperature. Put the peas and garlic in a food processor and add

2/3 cup tahini
1/4 cup lemon juice
Tabasco sauce
salt and pepper

Turn on the machine and stream in

olive oil

slowly until the mixture has the consistency you want. I’ve never measured how much oil I add. You will process the mixture for four or five minutes.

Spoon out into a bowl and serve with pita chips or crackers. I like to garnish it with tear jerkers for a little extra something.

Peace,
Milton