Categories: dips, relish, salsa

Ingredients

• 1 (16oz.) can black-eyed peas, drained and rinsed
• 2 cloves garlic, minced
• 3 Tbsp. fresh lemon juice
• 1/4 tsp. coarse salt
• 1/8 tsp. ground cumin
• 2 Tbsp. extra-virgin olive oil, divided
• 2 Tbsp. tahini
• 1 Tbsp. water, plus more as needed
• Smoked paprika

Directions

1. Combine peas, garlic, lemon juice, salt, cumin and 1 Tbsp. oil in a food processor. Process until smooth and blended.
2. Add tahini and 1 Tbsp. water, and process until blended, adding more water, 1 tsp. at a time, until desired consistency is reached.
3. Spoon into a small serving bowl, and drizzle with remaining 1 Tbsp. olive oil. Sprinkle lightly with paprika.

4. makes 1 3/4 cups

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