Garlicky Black-Eyed Peas Dip/Spread
3 cups black eyed peas (canned or cooked dry beans**)
3-4 garlic cloves (to taste...I like a lot)
1/4-1/2 cup lemon juice (depends on what consistency you want and to taste)
1-2 tablespoon salt (to taste)
1-2 tablespoon oil (I prefer olive)...can be made without
water as needed for consistency
Throw everything into a food processor until well mixed and the consistency and taste you want. This really reminds me of hummus but much less fat content, since there is no tahini.
This is wonderful as a dip for carrots and celery or on vegan crackers. And it makes a really yummy sandwich with a touch of vegan mayo, lettuce and tomato! Enjoy!! :)
**Note...if using dried peas, make sure to soak and cook first. I soak overnight and then rinse and return peas back to the pot and enough water to cover. Boil and then turn down to simmer for about 1 1/2 to 2 hours (until pea will squish between thumb and finger). Then rinse and cool.