*Make sure to drain the black-eyed peas well, otherwise the dip may be too thin.

Ingredients:

2 cups no-salt-added cooked black-eye peas, drained and rinsed

2 cloves garlic, roughly chopped

¼ cup tahini

1 teaspoon ground cumin

2 tablespoons water

2 teaspoons reduced-sodium tamari

2 teaspoons lemon juice (or to taste)

½ cup chopped fresh cilantro

Directions:

Combine black-eyed peas, garlic, tahini, cumin, water, tamari and vinegar or lemon juice in a food processor. Pulse until smooth and all ingredients are combined. Transfer to a serving bowl, fold in cilantro and serve. Serves 6.