A mixture of Middle Eastern and Mexican flavours
1 cup dried black-eyed peas, soaked in water for at least 1 hour
2 large La Morena chilpotle chillis plus 1 tsp adobo sauce
3 Tbl tahini
4 Tbl olive oil
3 Tbl lemon juice
¼ tsp ground cumin 3 cloves garlic, minced
Salt and coarse black pepper, to taste
Olive oil to garnish
Ground paprika, to garnish
Dried parsley, to garnish
Rinse black-eyed peas, place in a saucepan and cover with water. Boil and then lower heat. Cover peas and let cook for about an hour, or until soft. Drain, but keep liquid in a separate bowl. Let peas cool slightly and then place in a food processor.
Add remaining ingredients and puree. Add a few tablespoons of reserved liquid (from the peas) if mixture too thick. Season with salt and pepper and garnish with extra olive oil, paprika and dried parsley.
Serve with homemade tortilla chips or pita bread