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Ingredients for A Marvelous And Crowd Pleasing Smoky Black-Eyed Pea Hummus Dip
1teaspoonsmoked paprikaadditional to taste and garnish
1/4teaspooncayenne pepperadditional to taste
pita chips, toasted baguette rounds, or crudités for serving
drizzle of a strong flavored olive oil such as basil or truffle
Roughly chop the garlic cloves. To a small bowl, add 2tablespoons of the olive oil and 1 teaspoon of the chopped garlic. Set aside.
Reserve ¼ cup of the drained and rinsed black eyed peas andset aside.
To a food processor, add the remaining black-eyes peas (see**notes if cooking peas from a dried state), the remaining 6 tablespoons ofolive oil, tahini, fresh lemon juice, smoked paprika, kosher salt, and thecayenne pepper. Process until very smooth.
Spoon into a pretty serving bowl. Use the back side of ateaspoon to create a swirly well on the surface of the hummus. Drizzle with thereserved garlic-infused olive oil and dust with additional smoked paprika. Scatterreserved peas and the zest of 1 lemon atop.
Serve with pita chips, lightly toasted baguette rounds, orcrudites.
If cooking peas from a dried state, follow this method:16 ounce bag dried black-eyed peas, drained and rinsed4 cups ham stock (chicken stock may be substituted)2 cups water1/2 teaspoon each Kosher salt, garlic powder, and black pepperPlace all ingredients except salt into a slow cooker. Cook on LOW for 5 to 6 hours, or on HIGH for 3 to 3 1/2 hours. Taste for doneness. Beans should not be tough to chew. Taste and salt as necessary. Drain and allow to cool before proceeding with the recipe above.