Recipe – Black-eyed Pea Spread

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.