1 15-ounce can black-eyed peas, rinsed, or 1 ½ cups cooked black-eyed peas
½ tsp. dried tarragon
¼ cup tightly packed fresh parsley leaves
1 ½ tsp. chopped garlic, (1 large clove)
Salt to taste
1 Tbsp. lemon juice
1 Tbsp. extra-virgin olive oil
Reserve a few black-eyed peas for garnish and place the remaining peas in a food processor, along with parsley, lemon juice, oil, garlic, and tarragon. Process until smooth. Taste and adjust seasonings, adding salt if desired. Transfer to a serving bowl and garnish with the reserved peas. Cover and refrigerate for up to 2 days. Serve this delectable, garlicky black-eyed pea spread with toasted slices of baguette as an appetizer or snack.