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2 roasted red peppers, or 1 9-ounce jar roasted red peppers drained

1 1/2 cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt free  black-eyed peas, drained and rinsed

2 garlic cloves, crushed

1 teaspoon minced jalapeño pepper, or to taste

3 tablespoon tahini

1 tablespoon blended peeled lemon

1 teaspoon Savory spice blend

1 teaspoon white miso paste

1 teaspoon smoked paprika

Cut raw vegetables, for dipping

In a food processor combine the roasted red peppers, black eyes peas, garlic and jalapeño and pulse to combine.  Add the tahini, lemon, savory spice mix, miso and paprika and process until smooth. Transfer the dip into a bowl and serve with raw vegetables.


Recipe from:

The How Not to Die Cookbook

by: Michael Greger, M.D.

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