Smashed Black-Eyed Peas (View Print Version)

Creamy smashed black-eyed peas with garlic, olive oil, and lemon for dipping or serving alongside your favorite dishes.

# What You'll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas, drained and rinsed

→ Aromatics

02 - 2 cloves garlic, minced

→ Oils & Acids

03 - 3 tablespoons extra-virgin olive oil
04 - 2 tablespoons fresh lemon juice
05 - 1 teaspoon lemon zest

→ Seasonings

06 - 1/2 teaspoon sea salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/2 teaspoon ground cumin, optional
09 - 1 tablespoon chopped fresh parsley, optional for garnish

# Method:

01 - In a mixing bowl, combine the cooked black-eyed peas and minced garlic.
02 - Add the olive oil, lemon juice, lemon zest, salt, black pepper, and cumin if using.
03 - Using a potato masher or fork, mash the mixture until mostly smooth but still slightly chunky for texture.
04 - Taste and adjust seasoning as needed.
05 - Transfer to a serving bowl. Drizzle with a little extra olive oil and sprinkle with parsley if desired.
06 - Serve as a dip with pita, crackers, or fresh vegetables, or as a hearty side dish.

# Expert Advice:

01 -
  • It comes together in under 30 minutes and tastes like you spent way more effort than you actually did.
  • The creamy texture and bright lemon keep it from feeling heavy, so it works as a dip, side dish, or even a quick lunch.
02 -
  • Canned black-eyed peas are already soft, so mash gently or you'll end up with baby food texture instead of that rustic, slightly chunky appeal.
  • The lemon juice really does make or break this dish, so don't be shy with it and always add zest too because the oils make a huge flavor difference.
03 -
  • Make this in a food processor if you want it completely smooth and creamy, but honestly the fork method gives you more control and tastes homemade in the best way.
  • A tiny splash of vegetable broth mixed in makes it more dip-like if it's sitting too thick, and it won't water down the flavor the way water would.
Return