Yield: 3 cups
Ingredients:
2 tsp minced Garlic
1 teaspoon salt
2 cups black-eyed peas, cooked
1 cup Tahini, stirred well
2 TBL fresh lemon juice
1/4 cup olive
1/2 cup water, plus extra, if needed
1 /4 cup fresh parsley leaves
1 /4 cup pine nuts, toasted lightly
Procedure:
Using a blender, puree all ingredients except for the parsley and pinenuts. Add the water only as needed to keep the puree from becoming too thick.
Store in an airtight container in the refrigerator.
Before serving, garnish with chopped parsley and toasted pine nuts. Serve with herbed pita triangles.
Restaurant: Crescent City Grill, Purple Parrot Cafe, Mahogany Bar
Recipe Type: Authentic
Submitted By: Chef Robert St John
Recipe Author: Chef Robert St John
Recipe Source: http://robertstjohn.com/2013/02/01/southern-hummus/