This is a Southern twist on Mediterranean hummus, which is usually made with tahini and chickpeas. We substitute black-eyed peas for what we think is a little more soulful version and add a touch of sweet tarragon to heighten the dish.

Ingredients

• 1 (15-ounce) can black-eyed peas, including liquid
• 2 Tablespoons tahini
• 2 Tablespoons freshly squeezed lemon juice
• freshly grated zest from 1 lemon
• 1 Tablespoon chopped chives
• 2 Tablespoons chopped parsley, divided (1 Tablespoon dried)
• 2 teaspoon dried tarragon
• 1/2 teaspoon chopped garlic
• 1 Tablespoon warm water
• 4 Tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• Olive Oil Crostini, for serving

Procedure

1. Place the black-eyed peas, tahini, lemon juice, chives, 1 Tablespoon of parsley, tarragon, and garlic in a food processor.
2. Pulse until the mixture is finely chopped and cohesive throughout.
3. With the food processor running, drizzle in the warm water and oil until emulsified.
4. Season with salt and pepper to taste.
5. Transfer to a bowl or serving dish and garnish with the remaining tablespoon of chopped parsley.
6. Serve with crostini.