Black-Eyed Pea Hummus with Crudités

 

1 (15.5 ounce) can black-eyed peas, drained and rinsed

2 T. tahini

1/4 tsp. chile flakes

1 tsp. apple cider vinegar

Kosher salt

1/2 C. extra-virgin olive oil

Crudités, for serving

 

Pulse the black-eyed peas in a food processor until finely ground. Add 3 T. water and pulse until very smooth. If needed, add another T. water to get the beans to a very smooth consistency. Add the tahini, chile flakes, vinegar, and V2 tsp. salt and process until incorporated. With the machine running, add the oil in a steady stream through the feed tube. Season to taste with salt. Serve with crudites.