Food Culture of the South
4 to 6 servings
1 (15.8-ounce) can black-eyed peas, rinsed and drained
2 garlic cloves, minced
3 tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground cumin
2 tablespoons olive oil, divided
2 tablespoons tahini
Smoked paprika, for garnish
Toasted pita, to serve
- Process first five ingredients with 1 tablespoon of the oil in a food processor until smooth and blended.
- Add tahini and 1 tablespoon water, and process until blended, adding more water a teaspoon at a time until desired consistency.
- Spoon into small serving bowl and drizzle with remaining tablespoon olive oil. Garnish with paprika and serve with toasted pita.
Recipe ByMatt Moore, Nashville