1 (15.8-ounce) can black-eyed peas, rinsed and drained
2 garlic cloves, minced
3 tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground cumin
2 tablespoons Garlic Olive Oil, divided
2 tablespoons tahini
Smoked paprika, for garnish
Toasted pita, to serve
Process first five ingredients with 1 tablespoon of the Garlic Olive Oil in a food processor until smooth and blended.
Add tahini and 1 tablespoon water, and process until blended, adding more water a teaspoon at a time until desired consistency. Spoon into small serving bowl and drizzle with remaining tablespoon Garlic Olive Oil. Garnish with paprika and serve with toasted pita.