cooked black eyed peas, 280 grams
water, 80 grams
tahini, 45 grams
Lillie’s Q Buffalo Sauce (or Hot Buffalo for some added heat), 45 grams
lemon juice, 30 grams
olive oil, 25 grams
garlic cloves, 18 grams
Lillie’s Q Q-Rub, 10 grams
peel the garlic and add all ingredients to a blender. blend until smooth.
to fry the cow peas: fry the cow peas in oil at 350 degrees until crispy and all moisture is cooked out. toss in salt once finished.
garnish the hummus with the crispy cow peas and chopped chives. drizzle a bit of olive oil and buffalo (or Hot Buffalo) sauce on top and enjoy!