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Black-Eyed-Pea Hummus

Submitted by:  American Heart Association/American Stroke Association

Servings: 12

Ingredients:

• 15 – ounce can no-salt-added black-eyed peas, rinsed and drained
• 1/3 cup fat-free or light sour ream
• ½ cup water
• 1 medium green onion, cut into 2 inch piece4s
• ½ teaspoon ground cumin
• 1 medium garlic clove
• ½ teaspoon salt
• ¼ teaspoon red hot pepper sauce

Directions:

1. Put all the ingredients in a food processor or blender. 
2. Proess until smooth, stopping occasionally to scrape the side with a rubber scraper. 
3. Serve at room temperature or cover with plastic wrap and refrigerate for up to 48 hours.