Garlicky Black-eyed Peas Dip/spread Recipe

Tagged in Vegetarian

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Directions

Throw everything into a food processor until well mixed and the consistency and taste you want.This really reminds me of "hummus" but much less fat content, since there is no tahini.This is wonderful as a dip for carrots and celery or on vegan crackers. And it makes a really yummy sandwich with a touch of vegan mayo, lettuce and tomato! Enjoy!! :)**Note...if using dried peas, make sure to soak and cook first. I soak overnight and then rinse and return peas back to the pot and enough water to cover. Boil and then turn down to simmer for about 1 1/2 to 2 hours (until pea will squish between thumb and finger). Then rinse and cool.

Ingredients

3 cups black eyed peas (canned or cooked dry beans**) 3-4 garlic cloves (to taste...I like a lot) 1/4-1/2 cup lemon juice (depends on what consistency you want and to taste) 1-2 tablespoon salt (to taste) 1-2 tablespoon oil (I prefer olive)...can be made without water as needed for consistency