Ingredients:

  • Black-eyed peas, cooked — 1 (15-oz / 425 g) can, drained and rinsed (yields ~1 1/2 cups / 260 g) OR 1 3/4–2 cups (400–480 g) cooked from dried
  • Tahini — 2 tablespoons (30 g)
  • Extra-virgin olive oil — 2 tablespoons (30 ml)
  • Fresh lemon juice — 2 tablespoons (30 ml) (about 1 medium lemon)
  • Garlic — 1 medium clove, roughly chopped (or 1 roasted clove for milder flavor)
  • Ground cumin — 1 teaspoon (2 g)
  • Smoked paprika — 1/2 teaspoon (1 g) (plus more for garnish)
  • Kosher salt — 3/4 teaspoon (4–5 g), adjust to taste
  • Freshly ground black pepper — 1/4 teaspoon (0.5 g)
  • Water or reserved bean cooking liquid — 2–4 tablespoons (30–60 ml), to thin as needed
  • Optional: Finely chopped parsley or cilantro — 2 tablespoons (8 g)
  • Optional: Sliced green onions or thinly sliced radish — 2 tablespoons (10–20 g)
  • Optional: Roasted red pepper, chopped — 1/4 cup (40 g)
  • Optional: Toasted pumpkin seeds or pine nuts — 2 tablespoons (20 g)
  • Optional: Drizzle extra olive oil and sprinkle smoked paprika or chili flakes to serve

Instructions:

  1. Prepare the peas: If using canned, drain in a sieve and rinse under cold water until clear; drain well. If using dried, soak overnight (12–18 hours), drain, then simmer in fresh water 45–60 minutes until tender; reserve some cooking liquid. Peas should be tender and mash easily.
  2. Optional flavor prep: Roast garlic if desired by wrapping a clove in foil with a drizzle of oil and roasting at 400°F (200°C) for 20–25 minutes until soft. Toast cumin in a dry skillet 30–60 seconds until fragrant; let cool.
  3. Combine in food processor: Add drained black-eyed peas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and pepper to the processor bowl. Pulse to combine, then run the processor until mostly smooth, about 20–40 seconds.
  4. Adjust texture and seasoning: With motor running, add 2–4 tablespoons water or reserved cooking liquid until desired consistency, scraping sides once or twice. Taste and adjust with more lemon, salt, or a teaspoon of honey/maple if needed. Aim for a creamy, spreadable texture with slight texture.
  5. Plate and garnish: Transfer to a serving bowl. Drizzle 1 teaspoon olive oil, sprinkle smoked paprika and chopped herbs, and add crunchy seeds or sliced scallions. Serve at room temperature or chilled; if chilling, rest 20–30 minutes to let flavors meld.
  6. Storage: Refrigerate in an airtight container up to 4–5 days; top with a fresh drizzle of olive oil before serving. Freezing not recommended for best texture.