- 1 (15.8-oz.) can black-eyed peas, rinsed and drained
- 2 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons tahini
- Garnish: smoked paprika
How to Make It
Process first 5 ingredients and 1 Tbsp. oil in a food processor until smooth and blended.
Add tahini and 1 Tbsp. water, and process until blended, adding more water, 1 tsp. at a time, until desired consistency.
Spoon into a small serving bowl, and drizzle with remaining 1 Tbsp. olive oil.
Use your food processor to process this dip until it’s both smooth and creamy, or simply pulse the mixture a few times to produce more of a chunky, rustic result. You can also prepare this in the traditional way using a mortar and pestle.