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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Southern Hummus


2 tsp Garlic, minced

1 tsp Salt

2 cups Black-eyed pea, cooked

1 cup Tahini, stirred well

2 Tbsp Lemon juice, fresh

1/4 cup Olive

1/2 cup Water, use extra if needed

1/4 Parsley leaves, fresh

1/4 cup Pine nuts, toasted lightly


Using a blender, puree all ingredients except for the parsley and pine nuts. Add the water only as needed to keep the puree from becoming too thick.

Store in an airtight container in the refrigerator.

Before serving, garnish with chopped parsley and toasted pine nuts. Serve with herbed pita triangles.


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