Black-Eyed Pea Jambalaya
INGREDIENTS:
1 cn (15-ounce) black-eyed peas
1 Clove garlic
1 tb (heaping) tahini (sesame
-paste)
1 sm Lemon ; juice of
1 cn (15-ounce) black-eyed peas
1 Clove garlic
1 tb (heaping) tahini (sesame
-paste)
1 sm Lemon ; juice of
This dip substitutes black-eyed peas for traditional chickpeas.
Drain and rinse 1 (15-ounce) can black-eyed peas. In the bowl of a food processor, mince 1 clove garlic. Add the beans, 1 heaping tablespoon tahini (sesame paste) and the juice of 1 small lemon. Process until smooth. If mixture is not creamy enough, add 1 tablespoon of warm water or a little olive oil until desired consistency is reached.
Drain and rinse 1 (15-ounce) can black-eyed peas. In the bowl of a food processor, mince 1 clove garlic. Add the beans, 1 heaping tablespoon tahini (sesame paste) and the juice of 1 small lemon. Process until smooth. If mixture is not creamy enough, add 1 tablespoon of warm water or a little olive oil until desired consistency is reached.