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Garlicky Black-Eyed Peas Dip/Spread

What you need: 

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

What you do: 

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.

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I made this tonight to take to a family gathering with some veggies, and i'd say it turned out pretty good. I started with the minimum measurements for the garlic, lemon juice, salt, and olive oil and didn't end up adding any more. I also didn't add any water.  I used canned black eyed peas, and drained them, but didn't rinse, so there was still some liquid in them. The only thing i would do different next time is add less salt if using canned beans, or use dry, cooked beans instead. The high sodium in the canned beans made it a bit too salty for my taste. Other than being a little too salty i think it turned out great and i will make it again. My husband said it would be good with peppers in it, but he really likes spicy foods. 



I made this as an experiment with some left over black eye peas and found it to be pretty good!  i had cooked my peas in some seasonings with onions which i think added flavor, however i did find this to be similar to hummus.  i can't wait to try some on my bagel for breakfast!

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