Smashed Black-Eyed Peas (Print Version)

Creamy smashed peas with garlic, lemon, and olive oil. Ideal as a dip or spread.

# 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

# How to Make It:

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 while maintaining slight chunkiness for texture.
04 - Taste the mixture and adjust seasoning as needed for optimal flavor balance.
05 - Transfer to a serving bowl, drizzle with additional 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 alongside grilled proteins or roasted vegetables.

# Additional Tips::

01 -
  • It comes together in 25 minutes flat, which means you can make it on a weeknight without the fuss of cooking dried beans.
  • The texture is intentionally chunky, so you get that satisfying bite instead of baby food pretending to be sophisticated.
  • One bowl, a fork, and five minutes transforms humble canned peas into something that tastes like you've been simmering something for hours.
02 -
  • If your peas are cold from the can, you'll need to mash more aggressively, so let them sit at room temperature for a few minutes first or run them under warm water.
  • The texture makes the dish—stop mashing the moment you see those little pea chunks still visible, because overworking it turns something rustic into something forgettable.
03 -
  • Make this ahead and let it sit in the refrigerator overnight—the flavors actually deepen and meld, making it taste even better than fresh.
  • If it seems too thick the next day, a squeeze of fresh lemon juice and a drizzle of olive oil brings it back to life instantly.
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