Black-Eyed Pea Hummus

3 slices lean, smoky bacon, cut crosswise into strips ½ inch wide
1 cup frozen black-eyed peas, cooked and drained by package directions
½ cup firmly packed fresh cilantro leaves ¼ cup well stirred tahini (sesame seed paste)
¼ cup water
3 large whole garlic cloves
½ teaspoon lightly toasted cumin seeds, pulverized or finely ground in an electric coffee grinder
½ teaspoon salt, or to taste
¼ teaspoon white pepper, or to taste
½ teaspoon ground hot red pepper (cayenne), or to taste
1 recipe Fried Green Tomatoes or sesame crackers

To toast cumin seeds, swirl in a small dry skillet over moderate heat for about a minute or until fragrant; cool before using.

Cook the bacon in a small, heavy skillet over moderate heat, stirring often, for 8 to 10 minutes or until crisp; drain on paper toweling.
Pulse the black-eyed peas in a food processor until coarsely chopped. Add the drained bacon, cilantro, tahini, water, garlic, cumin seeds, salt, white pepper, and cayenne, and churn for about a minute or until smooth. Taste for salt, white pepper, and cayenne and adjust as needed.
Serve as a cocktail dip with crisply fried green tomatoes, which have been quartered, or with sesame crackers.