Black Eyed Pea Hummus
2 cups cooked blackeyed peas + 1/4 cup liquid (set aside)
Juice of one lemon (about 3 Tablespoons)
2 inches of lemon zest (peel from lemon with a potato peeler)
2 to 3 tablespoons tahini
1/4 cup olive oil
1 clove garlic, to taste
Salt, to taste
1) Reserve about 1/4 cup of liquid from the beans in case you need to thin the hummus!
2)Peel about 2 inches of lemon zest from your lemon before cutting it. Avoid the white pith which is bitter...you need a good sharp peeler for this.
3) Place all ingredients in the chopper jar of an immersion blender and zip until smooth.Test for salt. If the hummus is too thick, add a little of the can/cooking liquid until smooth enough for your taste. Chill.
Source of recipe: I experimented with this version of the ubiquitous hummus and it worked!