Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15-ounce) black-eyed peas |
| 1 \N | Clove garlic |
| 1 tablespoon | (heaping) tahini (sesame paste) |
| 1 small | 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.
Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell <snd1jlt@...> on Jan 22, 1998