Drain and rinse black-eyed peas.

In a food processor, add black-eyed peas, tahini paste, lemon juice, garlic clove, salt and pepper.

Secure lid and pulse multiple times until a paste is formed, stopping to scrape down sides as needed.

Once combined, turn food processor on low and begin drizzling olive oil into the top of the machine until desired consistency is reached. Note: Your hummus should be smooth and creamy but still hold up if you run the back of a spoon through it.

Taste and adjust salt, if needed. Serve with pita crackers or cut vegetables.

Store leftovers in an air-tight container in the refrigerator for up to a week.