Black-Eyed Pea Hummus

• 1 (15.8-oz.) can black-eyed peas, rinsed and drained
• 2 garlic cloves, minced
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cumin
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons tahini
• Garnish: smoked paprika

1. Process first 5 ingredients and 1 Tbsp. oil in a food processor until smooth and blended.
2. Add tahini and 1 Tbsp. water, and process until blended, adding more water, 1 tsp. at a time, until desired consistency.
3. Spoon into a small serving bowl, and drizzle with remaining 1 Tbsp. olive oil.
4. Use your food processor to process this dip until it's both smooth and creamy, or simply pulse the mixture a few times to produce more of a chunky, rustic result. You can also prepare this in the traditional way using a mortar and pestle.

blackeyed peas, garlic, lemon juice, kosher salt, ground cumin, extra virgin olive oil, tahini, paprika

Taken from www.myrecipes.com/recipe/black-eyed-pea-hummus-0 (may not work)