2 cups black-eyed peas, cooked and drained, (you can use canned)

2 ounces tahini

1 ounce lemon juice

1/2 cup water

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Zest of 1 lemon

Puree all of the above in a food processor. Refrigerate until ready to serve. Yields about 3 cups. Serve with pita chips.

Francine Garzotto, New Iberia