Pulse the black-eyed peas in a food processor until finely ground. Add 3 tablespoons water and pulse until very smooth. If needed, add another tablespoon of water to get the beans to a very smooth consistency. Add the tahini, red pepper flakes, vinegar, and ½ teaspoon salt and process until incorporated. With the machine running, add the oil in a steady stream through the feed tube. Season to taste with salt. Serve with crudités. The hummus can be refrigerated for up to 1 week.