Black-Eyed Pea Hummus 

 

Serves 6

 

1 15-ounce can of plain black-eyed peas, rinsed and drained

 

¼ cup of extra-virgin olive oil, plus more for drizzling

 

⅓ cup of tahini

 

½ cup of freshly squeezed lemon juice

 

1 ½ teaspoons of kosher salt

 

4 garlic cloves, minced or roughly chopped

 

1 teaspoon of smoked paprika, plus more for garnish

 

½ teaspoon of ground cumin

 

½ teaspoon of ground coriander

 

½ teaspoon of chili powder

 

1 teaspoon of brown sugar or raw sugar

 

1 teaspoon of hot sauce

 

2 tablespoons of minced fresh parsley, preferably flat leaf, for garnish

 

1 tablespoon of sesame seeds, for garnish

 

1. Reserve 2 tablespoons of black eyed peas. Mash or pulse the remaining peas in a food processor. Mashing makes for a chunkier mix, and processing makes for a smoother dip. If you are using the processor, pulse for about 15 seconds at a time, until the peas are broken down.