3cupscooked black eyed peas1 heaping cup dry beans, or 2 cans, rinsed and drained
1/2cupcooking liquidif you boil the beans from scratch or water
3/4teaspoonsaltor to taste
1/2teaspoonsmoked paprikasubstitute sweet paprika
3tablespoonsfreshly squeezed lemon juice
1tablespoonHarissa pasteadd more or less to taste or 1 teaspoon harissa powder
Chopped parsleyextra 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.