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2 cloves garlic, minced

1 (15 ounce) can black beans, liquid reserved

2 tablespoons freshly squeezed lemon juice

2 tablespoons tahini

1 teaspoon ground cumin

1/2-1 teaspoon sea salt

1/4 teaspoon cayenne pepper

Place all ingredients in the bowl of your food processor; blend until a buttery mixture; add additional liquid if too thick. Adjust seasoning to taste.

Feta cheese is a virtual staple in most Mediterranean and Middle Eastern homes. This creation is another Saudi Arabian favorite of ours. The choice feta sold in that country, as well as the relatively cheap price, meant that it was always in my grocery cart. What a treat to be able to go to the market to buy Bulgarian feta (my favorite) in three-pound blocks or larger.

Feta cheese is a firm, white cheese with a crumbly texture and is made with goat, sheep, or cow’s milk. Consider using feta made with either goat or sheep’s milk, rather than cow’s milk, as it is much easier for the human body to digest. And look for a mild and not overly salty variety.

This dip is so yummy that you’ll be asked to make it again and again for family and friends! It’s also delicious as a sandwich spread topped with fresh vegetables.