Crowder Pea Hummus

The winter before last, our tractor "died" before we could till in our cover crop, so our field peas made peas instead of packing all of that good nitrogen into the soil.  But you know what they say; when life feeds you lemons, make lemonade.  In this case, I've been finding new ways to prepare crowder peas.  And after the drought of last summer, I have a new appreciation and respect for crowder peas.  All over our crop field, even where we don't irrigate (and our corn shriveled up and died), crowder peas grew, bloomed, and made peas. 
I have eaten more beef since moving to Oklahoma and raising our own cattle than at any other time in my life, but I still love vegetarian dishes.  I have learned to make hummus from all sorts of lovely legumes, and crowder peas are any easy hit:
Soak crowder peas (a double handful - 1-1.5 cups) in at least that much water, overnight.
The next day, drain and rinse the peas.  Match the volume of peas with salted water and cook about 45 minutes.  Add desired seasonings (bay leaf, thyme, oregano, pepper, cumin, etc.)
 Drain peas and add to blender with hummus ingredients: 2 Tbsp. tahini paste and/or toasted seasame oil, 1 Tbsp. lemon juice, salt and pepper to taste, cumin, and any other seasonings you like.  You could add some pesto or cilantro.  Parsley is not too strong in flavor, and is refreshing.  I almost always add fresh raw or dried granulated garlic.  Blend, adding liquid to desired consistency (water, vegetable broth, lemon juice - not too much, oil, etc.).