Garlicky Black-Eyed Peas Dip/Spread

Ingredients (use vegan versions):

• 3 cups black eyed peas (canned or cooked dry beans**)
  
• 3-4 garlic cloves (to taste…I like a lot)
  
• 1/4-1/2 cup lemon juice (depends on what consistency you want and to taste)
  
• 1-2 tablespoon salt (to taste)
  
• 1-2 tablespoon oil (I prefer olive)…can be made without
  
• water as needed for consistency
  

Directions:

Throw everything into a food processor
until well mixed and the consistency
and taste you want.
This really reminds me of “hummus” but
much less fat content, since there is
no tahini.

This is wonderful as a dip for carrots
and celery or on vegan crackers. And it
makes a really yummy sandwich with a
touch of vegan mayo, lettuce and
tomato! Enjoy!! 🙂

**Note…if using dried peas, make
sure to soak and cook first. I soak
overnight and then rinse and return
peas back to the pot and enough water
to cover. Boil and then turn down to
simmer for about 1 1/2 to 2 hours
(until pea will squish between thumb
and finger). Then rinse and cool.

Serves: 10-15