Hummus doesn’t have to mean chickpeas — you can make a fantastic veggie dip from field peas and other legumes, too.
1 cup dried Nash’s field peas
1 tablespoons lemon juice
1 tablespoons olive oil
1/4 cup tahini
3 cloves garlic
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1/2 teaspoons chili powder
Dash cayenne pepper or Tabasco sauce
Dash salt
Soak the field peas overnight. Drain and cook one hour or until tender. (Save the drained cooking liquid and save for soup.) Place peas into a blender or food processor and add all other ingredients. Process until smooth. Use as a spread on crackers or veggies.
Cilantro, dill, and garlic add extra flavor to this yummy dip.