Black-Eyed Pea Humus

SERVES 6

Serve this Mexican-inspired humus with raw veggies or baked tortilla chips for dipping, or spread it on sandwiches and wraps. Make sure to drain the black-eyed peas very well, otherwise the humus may be too thin.

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

2 cloves garlic, roughly chopped

¼ cup tahini

1 teaspoon ground cumin

2 tablespoons water

2 teaspoons reduced-sodium tamari

1 teaspoon ume vinegar or 2 teaspoons lemon juice

½ cup chopped fresh cilantro

Combine black-eyed peas, garlic, tahini, cumin, water, tamari and vinegar in a food processor. Pulse until smooth and all ingredients are combined. If dip is too thick, add a little more water to thin to a smoother consistency. Transfer to a serving bowl, stir in cilantro and serve.