This dip substitutes black-eyed peas for traditional chickpeas.
Drain and rinse 1 (15-ounce) can black-eyed peas. In the bowl of a food
processor, mince 1 clove garlic. Add the beans, 1 heaping tablespoon tahini
(sesame paste) and the juice of 1 small lemon. Process until smooth. If
mixture is not creamy enough, add 1 tablespoon of warm water or a little
olive oil until desired consistency is reached.
Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell
<snd1jlt@snd10.med.navy.mil> on Jan 22, 1998
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