Name: Black-Eyed Pea Hummus
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 1/2 cups hummus
Ingredients: Two 15-ounce cans black-eyed peas, drained and rinsed; 2 cloves garlic; 2 tablespoons olive oil, plus more for garnish; 3 ice cubes; 3 tablespoons tahini paste; 2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish; 1 tablespoon lemon juice (1/2 lemon); Pita wedges, warmed, for serving; Carrot sticks, celery sticks and cucumber rounds, for serving; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Directions

Set aside some black-eyed peas for garnish.
With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.