Smashed Black-Eyed Peas (Printable Version)

Creamy smashed black-eyed peas with garlic, olive oil, and lemon. Ideal as a dip or side dish.

# 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

# Step-by-Step Guide:

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.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, which means you can go from craving to serving in one commercial break.
  • One bowl, minimal cleanup, and somehow it tastes like you spent way more effort than you actually did.
  • Works equally well as a dip at a party or as a quiet side dish for just yourself on a Tuesday night.
02 -
  • Canned peas need that rinse under cold water or they'll taste tinny and metallic, which will haunt you every time you taste it.
  • If you mash it too aggressively you end up with baby food instead of a dip with character, so actually do stop when there's still a little texture left.
  • Room temperature versions taste noticeably better than cold ones straight from the refrigerator because the flavors wake up and the oil becomes more fluid.
03 -
  • Don't be shy with the lemon zest because it's where so much of the brightness lives, and it costs you nothing but a quick stroke of the microplane.
  • If you're feeding a crowd and need to make this ahead, actually wait to mash it until a few hours before serving because freshly mashed tastes noticeably better than sitting peas that have been broken down for a day.
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