Black Eyed Pea Hummus is where the south meets traditional hummus with a twist in this delicious, slightly nutty flavored dip.
2 cups canned black eyed peas, drained and rinsed
2 tablespoons tahini
1/4 teaspoon red pepper flakes
1 teaspoon apple cider vinegar
1 teaspoon pink Himalayan salt
1/2 cup virgin olive oil
Combine all ingredients in a food processor, blend until creamy and smooth, about one minute
Place in a serving bowl, top with a few whole black eyed peas and red pepper flakes. Serve with soft pita bread or crackers. Refrigerate up to one week.