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Chipotle-Lime Black-Eyed Pea Hummus

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Source: From the test labs of SomethingEdible.com

Servings: Makes enough hummus to put down a big bag of tortilla chips.

Prep Time: 20 minutes

Ingredients:

15 oz canned chickpeas (One standard can; drained.)

15 oz canned black-eyed peas (Again, one standard can; drained.)

1 lime Juice and zest (about 3 tbsp worth of juice and 1 tbsp zest).

4 cloves roasted garlic

1 clove fresh garlic (Optional if you're a garlic-hater.)

4 fluid oz extra-virgin olive oil (Doesn't sound as extreme as a "half-cup", huh?)

2 Tbsps creamy peanut butter (Tahini will work too.)

1/2 tsp Kosher salt Maybe more to taste.

1/4 tsp black pepper fresh-ground

1 canned chipotle chile Minced (or 2 if you're a thrill-seeker).

2 Tbsps fresh cilantro minced

Instructions:

Reserve 1/2 cup of the drained and rinsed black eyed peas. To the bowl of your favorite food processor, add what remains of the black-eyed peas, the rinsed and drained chick peas, lime juice, lime zest, roasted garlic, fresh garlic, peanut butter, salt, coriander, cumin, black pepper, and minced chipotle. Put the spurs to it and buzz for at least 30 seconds before slowly drizzling in the olive oil as you continue to process until you reach the desired consistency. If you don't use all the oil, that's fine. If you do, then feel free to add water by the tableespoon until you get there. Finish by stirring or pulsing in the remainder of the black-eyed peas and cilantro. Garnish with a drizzle of oil, more cilantro, and maybe even a bit of chopped tomato.

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