BLACK EYED PEA HUMMUS
from The Cooking Gene by Michael W. Twitty
15 ounce can black-eyed peas, rinsed and drained
¼ cup extra virgin olive oil
⅓ cup tahini*
⅓ cup fresh lemon juice
1 ½ teaspoons sal
4 garlic cloves, chopped
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon coriander**
½ teaspoon chili powder
1 teaspoon brown or turbinado sugar
1 teaspoon hot sauce
2 teaspoons minced parsley
Throw everything but the parsley in a food processor and run that shit until everything is smooth and mixed together. Taste and add more spice, hot sauce or whatever you think it needs. Serve with the parsley sprinkled over and a drizzle of olive oil on the top.
* Tahini is basically peanut butter but made with sesame seeds. It's gonna be near the falafel mix or peanut butter at the store.
** Don’t have coriander? Just use more cumin.