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Black-Eyed Dip
This is a great dip for spreading and dipping. I added it to my hummus rotation.
You know, just to change things up a bit!
Our son, R, eats it on gluten-free bread as a sandwich at school and Adam uses it with his daily veggies.



  • 2 1/2 cups of soaked and boiled black-eyed peas
  • 1/4 cup of fresh lemon juice
  • 4  decent sized garlic cloves minced
  • 1 tsp cumin
  • 1/2 cup of tahini
  • 1/4 cup chopped parsley
  • salt and pepper to taste


  • Combine all the ingredients in the food processor and let it run about 2 minutes. Stop it, scrape down the sides and let it run about 5 minutes more. This will ensure it is perfectly smooth.
 Enjoy..Let us know how it goes for you and how you served it!
~ Plant Trainers
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