Smashed Black-Eyed Peas

Last summer, my neighbor brought over a container of something she called 'Southern hummus' after a backyard barbecue. I dipped a piece of pita in, expecting the usual chickpea routine, and instead got this creamy, earthy, bright revelation that disappeared from my plate embarrassingly fast. Now I keep a stash of black-eyed peas in the pantry specifically for moments when I need something that feels like comfort but eats like a celebration.

My youngest daughter helped me make a batch for her school potluck, and she insisted on doing the mashing herself. She took the job so seriously that half the peas ended up on the counter, but the resulting slightly imperfect texture was actually better than anything I had made before. Sometimes the best kitchen discoveries happen through happy accidents.

Ingredients

• 2 cups cooked black-eyed peas: Canned works perfectly here, just rinse them well to remove the canning liquid, or cook dried ones until tender
• 2 cloves garlic: Freshly minced releases more of those aromatic oils than pre-crushed stuff
• 3 tablespoons extra-virgin olive oil: The good stuff matters since it is one of the main flavors
• 2 tablespoons fresh lemon juice: Brightens everything and cuts through the earthiness of the peas
• 1 teaspoon lemon zest: Adds an aromatic pop that juice alone cannot provide
• 1/2 teaspoon sea salt: Start here and adjust to your taste
• 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference
• 1/2 teaspoon ground cumin: Optional but adds this warm, earthy layer that makes people ask what is in this
• 1 tablespoon chopped fresh parsley: Pretty on top and adds a fresh finish to every bite

Instructions

Combine the base:

In a mixing bowl, add your cooked black-eyed peas and minced garlic, letting them hang out together for a minute before adding anything else

Add the brighteners:

Pour in the olive oil, lemon juice, and lemon zest, then sprinkle in the salt, pepper, and cumin if you are using it

Mash to your liking:

Use a potato masher or fork to work everything together until mostly smooth but still has some texture and personality left

Taste and adjust:

Give it a try and add more salt or lemon juice if it needs a little wake-up call

Finish with flair:

Transfer to your serving bowl, drizzle with extra olive oil, and scatter parsley on top like you are plating in a restaurant

Serve it up:

Set it out with pita, crackers, or vegetables, or spoon it alongside whatever you have coming off the grill

Save

This became my go-to contribution for every gathering last season because it travels well and actually tastes better after sitting in the cooler for a bit. My friend Sarah said she ate what was left for breakfast the next morning, and honestly, I did not judge her one bit.

Serving Suggestions That Work

I have found this is equally at home next to grilled lamb chops as it is scooped up with carrot sticks during a Tuesday afternoon snack attack. The slight smokiness from cumin bridges so many different flavor profiles that it kind of works with everything.

Make It Your Own

Some days I throw in a pinch of smoked paprika for extra depth, or a pinch of red pepper flakes when I want something that wakes up your palate. You could also add a tablespoon of tahini for a creamier version that leans even more into hummus territory.

Storage and Make-Ahead Tips

This keeps beautifully in the refrigerator for up to five days, actually developing more flavor as the ingredients get to know each other better. Bring it to room temperature before serving for the best texture and taste.

• Store in an airtight container to keep the garlic flavor from taking over everything else in your fridge
• Give it a quick stir and maybe a tiny splash more lemon juice after refrigeration
• The parsley is best added fresh right before serving rather than stored with the dip

Save

There is something deeply satisfying about turning humble ingredients into something that makes people pause and ask for the recipe. That is the kind of cooking that sticks with you.

Recipe FAQs

→ Can I use dried black-eyed peas instead of canned?

Yes, soak and cook dried black-eyed peas according to package directions until tender. Drain well before mashing. This method allows for more control over salt content and texture.

→ How long do smashed black-eyed peas keep?

Store in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve after a day. Bring to room temperature before serving for best texture and taste.

→ Can I make this dish ahead of time?

Absolutely. Prepare up to 24 hours in advance and refrigerate. The garlic and lemon flavors will meld beautifully. Add fresh parsley and a drizzle of olive oil just before serving.

→ What's the best way to achieve the right texture?

Use a potato masher for a rustic, chunky consistency, or a food processor for a smoother, creamier dip. Stop mashing when you reach your desired texture—some prefer it slightly chunky for more character.

→ What can I serve with smashed black-eyed peas?

Pair with warm pita bread, crackers, or fresh vegetable sticks for dipping. It also complements grilled chicken, lamb chops, or roasted vegetables beautifully. Try spreading on sandwiches for added flavor.