Black Eyed Peas Hummus
2 cups cooked black eyed peas*
3 tablespoons fresh fennel - leaves and stalks
3 cloves garlic
2 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons minced shallot
Salt and pepper to taste
ΒΌ cup tahini
Combine all ingredients in a food processor - pulse until coarsely ground. Salt and pepper to taste. Serve with baked pita chips.
* Dry peas should be soaked for 24 hours before cooking.
Jack Mac Intosh
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