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Black-Eyed Pea Hummus



1 15.8-ounce can black-eyed peas, rinsed and drained

2 garlic cloves, minced

3 tablespoons fresh lemon juice

¼ teaspoon kosher salt

¼ teaspoon ground cumin

2 tablespoons extra virgin olive oil, divided

2 tablespoons tahini

Smoked paprika, for garnish

Toasted pita, to serve


  1. Process first 5 ingredients and 1 tablespoon oil in a food processor or with mortar and pestle until smooth and blended.
  2. Add tahini and 1 tablespoon water, and process until blended, adding more water, 1 teaspoon at a time, until desired consistency.
  3. Spoon into small serving bowl and drizzle with remaining 1 tablespoon olive oil. Garnish with paprika and serve with toasted pita.
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