Directions

1. Drain and rinse the black-eyed peas under cold water, taking care to reserve the liquid. Set aside.
2. 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.
3. 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.
4. 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.

https://food52.com/recipes/89123-black-eyed-pea-dip-with-tahini-recipe