• 2 Cups cooked black-eyed peas, drained
• 4 limes – about 1/3 cup juice
• 1/2 Cup Tahini (sesame paste)
• 1/3 Cup water
• 2-3 small clove garlic
• 1 teaspoon cardamom
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon Montreal Steak Seasoning
• 2 pieces bacon OR 3 Tablespoons olive oil for vegetarians
• 1 jalapeno pepper
• 1/4 cup fresh cilantro leaves

Fry the bacon in a non-stick skillet over medium heat (5 on a scale of 0-9), turning only once, for about 5 minutes on each side or until crispy.

Remove bacon from pan and lay on a paper towel or other absorbent surface to remove excess grease. This step helps keep the bacon crisp. This step is optional for vegetarians.

Add the cooked beans to the hot grease remaining in pan and press flat to cover the bottom of the skillet. Cook for 30 seconds at medium heat, stir, cook another 30 seconds, and stir again. Flatten the beans against the bottom of the skillet again and turn heat off. This infuses the beans with additional bacon flavoring and heats the beans. This step is optional for vegetarians.

Slice limes in half and remove a few small slivers to twist and use as garnish. Juice all limes to get about 1/3 Cup of juice.

Slice jalapeno pepper lengthwise and remove seeds and membranes. Continue slicing into thin slivers.

Peel garlic and slice into thin slivers.

Add black-eyed peas, bacon (if using), tahini, water, spices, and jalapeno to food processor. If not using bacon, add 3 Tablespoons olive oil.

Blend in food processor until consistency is a thick paste.

To serve, place a mound of hummus in a bowl. Scatter 1/4-1/2 teaspoon more Montreal Steak Seasoning over the top of hummus. Arrange chopped cilantro leaves on top or around hummus and add a few twists of lime as garnish.

Serve with vegetable sticks or sturdy chips.

Makes 2-1/2 Cups of hummus.