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+ servings

Spicy Harissa Black Eyed Pea Dip

Author - Gena Hamshaw
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yields: 2 1/2 cups, or 10 servings


  • 3 cups cooked black eyed peas 1 heaping cup dry beans, or 2 cans, rinsed and drained
  • 1/2 cup cooking liquid if you boil the beans from scratch or water
  • 1 clove garlic crushed
  • 3 tablespoons tahini
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon smoked paprika substitute sweet paprika
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Harissa paste add more or less to taste or 1 teaspoon harissa powder
  • Chopped parsley extra harissa paste, and extra paprika, for garnish


  • To prepare beans from scratch: Sort through the beans and place them in a large bowl overnight with enough water to cover them by 3-4 inches. The following day, rinse them and add them to a medium sized cooking pot with enough water to cover them by at least 2 inches, as well as 2 bay leaves (if you have them). Bring to a boil and reduce to a simmer. Cover and simmer for 30-45 minutes, or until the beans are tender but retain their shape. Drain them, reserving a half cup of the cooking liquid to make the dip.
  • To prepare the dip, place all ingredients except for the garnishes in a food processor fitted with the S blade. Process till smooth, scraping down the sides of the bowl a few times to make sure everything blends easily. Add a few extra tablespoons water if you like a thinner dip (keeping in mind that it will thicken up in the fridge), or slightly less than a half cup if you like a really thick dip. Serve, with garnishes.


Leftover dip will keep in an airtight container in the fridge for up to 5 days.