- 8 garlic cloves, minced fine
- ½ cup lemon juice
- 4½ cups black-eyed peas, cooked until tender
- ½ cup tahini
- 1 tablespoon salt
- 2 teaspoons Tabasco
- ¾ cup olive oil
- 1½ tablespoons cumin powder
- 1 onion, halved
- 1 whole celery stick
- 1 whole carrot
- 3 bay leaves, dried
- 1 cup black-eyed pea broth (if necessary)
Cook black-eyed peas in a large pot of water with 3 bay leaves, half an onion, one celery stalk and one carrot until peas are tender (about one hour). Strain broth and reserve one cup. Place the peas on a flat pan and put in the cooler until chilled. Allow broth to come to room temperature.
In food processor blend garlic and lemon juice. Next add black-eyed peas and continue to puree. Add tahini, salt, Tabasco, cumin and olive oil and puree until all ingredients are well incorporated and puree is light and fluffy. If mixture is stiff, add pea broth in tablespoon increments until desired consistency is achieved.
Serve with chips or crackers and enjoy.
(For a heightened flavor experience, try adding a half bunch of fresh chopped cilantro or basil.)
Provided by chef Joseph Hewett, owner of Four Corners Café, opening this spring. 39 E. Court St., Franklin