Smashed Black-Eyed Peas (Printable Copy)

Creamy black-eyed peas mashed with garlic, olive oil, and lemon for a versatile dip or side.

# What You 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

# How to Make:

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 -
  • Quick and easy: Ready in just 25 minutes from start to finish.
  • Plant-based power: A protein-rich dish that is naturally vegan and gluten-free.
  • Versatile: Works perfectly as a dip for snacks or a side for main courses.
02 -
  • Texture control: Mash by hand with a fork for a rustic texture, or use a food processor for a whipped hummus-like feel.
  • Seasoning: Don't skip the lemon zest; it provides a brightness that salt alone cannot achieve.
  • Make ahead: This dish keeps well in the fridge and tastes even better the next day as the aromatics develop.
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