On Sat, 18 Apr 2009 10:52:11 -0400, Mr. Bill > wrote:

> http://www.rouxbarbfood.com/

Their hummus caught my eye.


Black-Eyed Pea Hummus


Make-ahead tip: Hummus can be made up to two days in advance; just
cover and chill.


3 garlic cloves, peeled
1/2 cup fresh lemon juice (about 2 lemons)
1/3 cup tahini (sesame-seed paste)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 (15.8-ounce) cans black-eyed peas, drained
14 (6-inch) pitas, quartered
Fresh chives (optional)

Drop garlic through chute of food processor with processor on; process
3 seconds or until garlic is minced. Add lemon juice and next 5
ingredients (lemon juice through peas); process until smooth, scraping
sides of bowl occasionally. Serve with pita wedges. Garnish with fresh
chives, if desired.


Yield: 3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)

CALORIES 121 (15% from fat); FAT 2g (sat 0.3g,mono 0.6g,poly 0.9g);
IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 45mg; CARBOHYDRATE 21.2g;
SODIUM 263mg; PROTEIN 4.7g; FIBER 1.3g

Cooking Light, NOVEMBER 1999

--
I love cooking with wine.
Sometimes I even put it in the food.