8-10 servings of ¼ cup

For Dip

• 2 tbsp vegetable oil
• ½ tsp cumin seeds
• 2 (16-oz) cans black-eyed peas
• ½ tsp turmeric
• ½ tsp cayenne pepper (adjust heat level as desired)
• 2 tsp coriander, ground
• 1 tsp salt
• 1 cup water
• ½ tsp garam masala
• juice of ½ lemon
• red onions, finely chopped for garnish
• cilantro leaves, roughly chopped for garnish

For Pita Chips

• 4 pita bread rounds

Make Dip

1. Drain and rinse canned black eyed peas and set aside
2. Heat oil in a nonstick fry pan on medium high heat
3. Add cumin seeds and cook for few seconds until seeds are golden brown
4. Add black eyed peas and stir. Add turmeric, cayenne pepper, coriander powder, salt and water. Stir to mix
5. Bring mixture to a boil. Cover with a lid and reduce heat to medium-low, simmering for about 10 minutes. Most of the water should be absorbed
6. Remove from heat and stir in garam masala and lemon juice. Transfer to a serving platter, garnish with cilantro and finely chopped red onions, if desired

Make Pita Chips

1. Preheat oven to 375º
2. Cut each half into 6 wedges. Place wedges cut-side-up in a single layer on an ungreased baking sheet
3. Bake for 7-9 minutes or until light brown and crisp. Cool completely on a wire rack. Store in an airtight container for up to one week

Nutrition Information per serving: Calories: 38; Total Fat: 2 g (Sat. Fat: 0 g); Carbohydrate: 5 g; Protein: 1 g; Fiber: 1 g; Sodium: 180 mg

(Reprinted from The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes; by Madhu Gadia, MS, RD, Penguin Group, 2009)