1 (15-ounce) can black-eyed-peas, drained, but reserve the liquid (you may also want to reserve a tablespoon or so of the black-eyed peas for garnish if desired)
1/3 cup tahini
1-2 fresh jalapenos, seeded and roughly diced (more or less to taste)
3 tablespoons freshly-squeezed lemon juice
2 medium garlic cloves, minced
1/2 teaspoon salt (plus more to taste; I prefer kosher salt)
2 tablespoons - 1/4 cup fresh cilantro, to taste
1/2 teaspoon cumin
Optional garnishes: fresh cilantro, sliced jalapenos, black-eyed peas, a drizzle of olive oil