It has a flavor of hummus but the texture is more like a dip. Chickpeas are swapped with black-eyed peas in this hummus.
They are great with crackers, by a spoonful, or spread them over a piece of bread with toppings of your choice. Some of my favorites are sliced cucumbers, chopped tomatoes+ basil with a drizzle of balsamic and chopped nuts.
1 cup dry black-eyed peas (2 cups after cooked)
2 cups water (reserve water after cooking black-eyed peas)
1/4 cup tahini
3 garlic cloves, minced
juice from 1 lemon
2 tablespoon olive oil
salt, pepper (to taste)
smoked paprika, for sprinkling at the end