Garbanzo bean hummus has been a staple in my culinary repertoire for quite a while. I've also added ingredients like roasted garlic, red pepper, or artichokes for an extra kick. But here I simply substituted black-eyed peas for the garbanzo beans. It's a bit earthier, though very similar to the garbanzo version. The legumes seem to lose a little of their autonomy once the tahini and garlic try to claim the territory, so you might want to add the tahini incrementally and taste it before a full-blown occupation occurs. Make peas, not war, and then serve with my Cheater's Lavash Crackers (as shown).
1 15 oz. can drained black-eyed peas (or garbanzos), reserving some liquid and about 1/4 of the legumes for later
2 small to medium cloves garlic, minced
3 TBSP sesame tahini
3 TBSP fresh lemon juice
1/4 to 1/2 tsp salt (to taste)
Cumin to taste
Dash of cayenne
A little water, if needed
Paprika garnish (optional)
Place first four ingredients and spices in a food processor, and then purée. Add reserved peas for a textured hummus (if you want it smooth, purée all the peas). If too thick, add a little water or some of the reserved liquid until it's the consistency you like. Adjust spices. Sprinkle with a dash of paprika for coloring before serving. Hummus will keep for about a week in the fridge.
Serves about 4