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

¼ 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