1 (16-ounce) can black eyed peas, rinsed and drained, divided
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper, to taste
¼ teaspoon paprika, plus more for sprinkling
Pinch of cayenne
1 tablespoon minced fresh parsley leaves
¼ cup well stirred tahini paste
Juice of 1 lemon
⅓ cup extra virgin olive oil, plus more for drizzling
Combine the black eyed peas (minus 2 tablespoons), garlic, salt, pepper, paprika, cayenne and parsley in the bowl of a food processor. Pulse until the peas are crumbly and nearly ground, about 15 seconds.
Combine the tahini, lemon juice and oil in a small measuring cup. With the food processor running, slowly drizzle in the liquid and continue processing until the mixture is smooth. If needed, you can add water for a thinner consistency.
Transfer to a serving bowl, then sprinkle with paprika and drizzle with oil. Toss the remaining peas on top and serve immediately.