“Here’s a tasty twist on a classic hummus. Instead of chickpeas, I blended up pigeon peas with sour cream, garlic, salt and lime juice. Simple isn’t it? This dip is to die for. When your guests taste this I’m sure ‘de party done’, everything kick out!” – Chef Noel Cunningham, Cuisine by Noel
- 1 19 oz. can pigeon peas, drained
- 2 Tbsp. sour cream
- 3 cloves garlic minced
- 1 tsp. salt
- 1 tsp. lime juice
- 2/3 cup olive oil
In a blender or food processor on low speed, add all the ingredients and blend until smooth. Place in the refrigerator for 3 to 4 hours or overnight to set then and serve with toast or chips.