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