To learn more about this recipe, see our related story, Sugar Shack, in our DC edition.
Recipe adapted from Logan Cox, Ripple, Washington, D.C.
Yield: About 2½ cups
Cook Time: 10 minutes (plus 1 hour to soak)
1 cup dried black-eyed peas
1 garlic clove, finely chopped
1½ tablespoons plain Greek yogurt
2 tablespoons toasted black sesame seeds
1½ teaspoons kosher salt, plus extra if needed
½ teaspoon freshly ground black pepper
⅓ teaspoon ground cumin
¼ teaspoon ground caraway seeds
2 tablespoons extra-virgin olive oil
1. In a medium saucepan, add the black-eyed peas and enough cold water to cover the peas by 2 inches. Bring to a boil over high heat, reduce the heat to medium and simmer for 2 minutes. Turn off the heat and set aside for 1 hour. Set a fine-mesh sieve or colander in a medium bowl and drain the peas (reserve the cooking water).
2. In a food processor, combine the cooked black-eyed peas, garlic, yogurt, sesame seeds, 1½ teaspoons salt, the pepper, cumin and caraway, and ½ cup of the cooking liquid (or water). Process until smooth, adding more cooking liquid (or water) if needed. With the food processor running, gradually add the olive oil until combined. Taste and season with more salt, if needed.