Smoky Black Eyed Pea Hummus - Making Thyme for Health

In the bowl of a food processor, combine the garlic, lemon juice and tahini. Blend on high until smooth, for about 10 seconds.Using your fingers, rub the outer layer of charred skin off of the jalapeño. Remove the stem and seeds then roughly chop and add to the bowl of the food processor.Add the drained and rinsed black eyed peas, cumin, salt, smoked paprika, and cayenne. Blend on high until smooth, for about 15 seconds. Drizzle in the olive oil and continue to blend for 10 more seconds. Add a tablespoon of water (or more) to thin, as desired, and blend until smooth. Taste test and add more seasoning as as needed.Serve immediately with vegetables and crackers or store in an airtight container and refrigerate for up to 4 days.