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
3T water


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!