My SouthernSmoked Blackeyed Pea Dip Creamy Tangy Easy

Name: My SouthernSmoked Blackeyed Pea Dip Creamy Tangy Easy
Total time: 20 min
Ingredients: Black-eyed peas, cooked — 1 (15-oz / 425 g) can, drained and rinsed (yields ~1 1/2 cups / 260 g) OR 1 3/4–2 cups (400–480 g) cooked from dried; Tahini — 2 tablespoons (30 g); Extra-virgin olive oil — 2 tablespoons (30 ml); Fresh lemon juice — 2 tablespoons (30 ml) (about 1 medium lemon); Garlic — 1 medium clove, roughly chopped (or 1 roasted clove for milder flavor); Ground cumin — 1 teaspoon (2 g); Smoked paprika — 1/2 teaspoon (1 g) (plus more for garnish); Kosher salt — 3/4 teaspoon (4–5 g), adjust to taste; Freshly ground black pepper — 1/4 teaspoon (0.5 g); Water or reserved bean cooking liquid — 2–4 tablespoons (30–60 ml), to thin as needed; Optional: Finely chopped parsley or cilantro — 2 tablespoons (8 g); Optional: Sliced green onions or thinly sliced radish — 2 tablespoons (10–20 g); Optional: Roasted red pepper, chopped — 1/4 cup (40 g); Optional: Toasted pumpkin seeds or pine nuts — 2 tablespoons (20 g); Optional: Drizzle extra olive oil and sprinkle smoked paprika or chili flakes to serve

food55.com

Make a creamy Blackeyed Pea Dip with tahini lemon and smoked paprikamy quick healthy Southernstyle spread Canned peas make it weeknighteasy ready fast

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Ingredients

Black-eyed peas, cooked — 1 (15-oz / 425 g) can, drained and rinsed (yields ~1 1/2 cups / 260 g) OR 1 3/4–2 cups (400–480 g) cooked from dried
Tahini — 2 tablespoons (30 g)
Extra-virgin olive oil — 2 tablespoons (30 ml)
Fresh lemon juice — 2 tablespoons (30 ml) (about 1 medium lemon)
Garlic — 1 medium clove, roughly chopped (or 1 roasted clove for milder flavor)
Ground cumin — 1 teaspoon (2 g)
Smoked paprika — 1/2 teaspoon (1 g) (plus more for garnish)
Kosher salt — 3/4 teaspoon (4–5 g), adjust to taste
Freshly ground black pepper — 1/4 teaspoon (0.5 g)
Water or reserved bean cooking liquid — 2–4 tablespoons (30–60 ml), to thin as needed
Optional: Finely chopped parsley or cilantro — 2 tablespoons (8 g)
Optional: Sliced green onions or thinly sliced radish — 2 tablespoons (10–20 g)
Optional: Roasted red pepper, chopped — 1/4 cup (40 g)
Optional: Toasted pumpkin seeds or pine nuts — 2 tablespoons (20 g)
Optional: Drizzle extra olive oil and sprinkle smoked paprika or chili flakes to serve