Black-Eyed Pea Dip With Tahini & Lemon

April 18, 2023
2 Ratings
Photo by MJ Kroeger
  • Prep time 15 minutes
  • Serves 4
Test Kitchen Notes

This black-eyed pea dip hits all the right notes with hints of savory cumin, bold paprika, and freshly squeezed lemon juice—making the whole dip dynamic bite after bite. Pair with your favorite crudités (like crisp celery, crunchy carrots, and radishes), with warm toasted pita bread, or both! —Food52

What You'll Need
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Black-Eyed Pea Dip With Tahini & Lemon
  • 1 (15-ounce) can black-eyed peas, plus reserved liquid
  • 1/4 cup tahini
  • 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove (or 2 small ones), finely chopped
  • 1 teaspoon smoked paprika or sumac, plus more for garnish
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon cumin
  1. Drain and rinse the black-eyed peas under cold water, taking care to reserve the liquid. Set aside.
  2. In the bowl of a food processor, combine the tahini and lemon juice and process for about 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more, until thoroughly combined.
  3. Add the olive oil, garlic, smoked paprika, onion powder, garlic powder, salt, and cumin to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds, or until well blended.
  4. Add half of the black-eyed peas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add remaining black-eyed peas and process until thick and quite smooth, about 1 to 2 minutes. (If the dip is too thick or still has tiny bits of black-eyed peas, turn on the food processor and slowly add 2 to 3 tablespoons of the reserved liquid until you reach the perfect consistency.) Taste the finished mixture and season with additional salt, as needed. Finish with a drizzle of olive oil and dash of paprika, and serve with roasted veggies, cornbread crackers, and/or pita bread.

See what other Food52ers are saying.

Millie Peartree

Recipe by: Millie Peartree

1 Review

susie C. May 18, 2023
This is so very good and so very easy. There are three boys (1, 4, and 12) who cannot wait to get their carrots into this!!