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Brave Horse Tavern – Tom Douglas Restaurants
1lbs roasted asparagus cut into one-inch pieces
1lbs black eyed peas
¼ c Tahini
¼ c lemon juice
2 cloves garlic
½ t crushed red pepper
½ t sea salt
3T olive oil
Pre heat oven to 400 degrees
Place clean and cut asparagus on sheet pan for 8-10 min until tender
While asparagus is roasting drain any liquid from the black-eyed peas and set aside
In a food processor add lemon juice and tahini and blend until combined and smooth
Add roasted asparagus, black eyed peas, garlic, crushed red pepper, salt and olive oil. Blend until combined. stream in water until consistency appears slightly whipped
Can top with more olive oil, pepitas, olives, or feta!
This keeps in an air tight container for up to five days. Enjoy!