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Prep time
15 minutes
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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
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Black-Eyed Pea Dip With Tahini & Lemon
Ingredients
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1
(15-ounce) can black-eyed peas, plus reserved liquid
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1/4 cup
tahini
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1/4 cup
freshly squeezed lemon juice (about 1 large lemon)
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2 tablespoons
extra-virgin olive oil
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1
large garlic clove (or 2 small ones), finely chopped
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1 teaspoon
smoked paprika or sumac, plus more for garnish
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1/2 teaspoon
onion powder
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1/2 teaspoon
garlic powder
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1/2 teaspoon
kosher salt, plus more to taste
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1/4 teaspoon
cumin
Directions
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Drain and rinse the black-eyed peas under cold water, taking care to reserve the liquid. Set aside.
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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.
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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.
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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.
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