Black-Eyed Pea Hummus with Olive Oil and Sumac

Ingredients

• 2 15 oz. cans black eyed peas, rinsed and drained
• 2 tsp. garlic minced garlic
• 6 T fresh-squeezed lemon juice
• 1/2 – 1 tsp. salt
• 2 T olive oil
• 1/2 tsp. ground cumin
• 3 T tahini sauce, or more
• Water to thin hummus as needed
• Powdered Sumac, for sprinkling on hummus

Directions

1. Pour the canned black-eyed peas into a colander set in the sink, and run cold water over them until the foamy bubbles are gone. Leave them to drain briefly for a minute or two, then transfer them to a food processor. Add the garlic, lemon juice, salt, and olive oil, and blend until the peas are smooth, about 1 minute.
2. Add the ground cumin and 3 T of tahini, then process again until everything is mixed in. Taste the hummus, and if you want a stronger tahini flavor, add more in small spoonfuls until it tastes balanced to you. 6 T of tahini is a good stopping point if you like tahini’s flavor to come through.
3. If the mixture feels thicker than you want, splash in a few tablespoons of water and process until it loosens up. 2 tablespoons of water should be enough if it only needs a little help.
4. Spoon the hummus into a serving bowl, add a drizzle of olive oil over the top, and finish with Ground Sumac or, if you do not have Sumac, a smaller sprinkle of paprika. Serve with low-carb pita bread or veggie dippers. The hummus will keep in the refrigerator for at least a week.