Black-Eyed Pea Hummus

 Add a Southern twist to traditional hummus by swapping chickpeas with black-eyed peas.  It's so quick and easy you can whip up a batch in no time.  If you venture into infused olive oil, try a smoke infused oil for a great flavor combination.  Whether you serve your hummus with sweet potato chips, fresh veggies or pita wedges this dip is sure to be a hit.  

Black-Eyed Pea Hummus

Servings: 2 ½ cups

2 cloves garlic

1 1/2 teaspoons kosher salt

3 cups cooked black-eyed peas (rinsed and drained if using 2  15 oz. cans)

 2 Tablespoons lemon juice

 1 teaspoon ground cumin

 1/4 teaspoon red pepper flakes

 1/2 cup olive oil, extra for serving

1. In a food processor, pulse the garlic and salt until the garlic is finely chopped. Scrape the garlic off the sides of the bowl.

2. Add the black-eyed peas, lemon juice, cumin and red pepper flakes and pulse to coarsely chop.  

3. Pour the olive oil into the bowl and process until the mixture is whipped and smooth, 2-3 minutes.  

4. Transfer to a bowl and drizzle with olive oil.  Serve with pita wedges, sweet potato chips, sliced carrots, endive leaves, or your favorite crudités. 

Do Ahead: Black-eyed pea hummus can be made 3 days ahead and stored in the refrigerator.