Photo by Andrea Behrends

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
  1. Process first five ingredients with 1 tablespoon of the oil in a food processor until smooth and blended.
  2. Add tahini and 1 tablespoon water, and process until blended, adding more water a teaspoon at a time until desired consistency.
  3. Spoon into small serving bowl and drizzle with remaining tablespoon olive oil. Garnish with paprika and serve with toasted pita.
  • Recipe By
    Matt Moore, Nashville
  • Contributing City

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