Cook the purple hull peas in your favorite manner, making sure to soak them for a while beforehand to lessen the cooking time. I used a pressure cooker and kept them in for 15 minutes.

Once the peas are done, drain the liquid off and put them in a food processor or blender. Reserve a handful for garnish if you’re feeling fancy. Add the remaining ingredients except the olive oil.

Turn on the food processor, and slowly pour the oil in through the chute so that it easily emulsifies with the puree. Add more as needed until it reaches desired consistency.

Serve with a drizzle of extra virgin olive oil, a dash of smoked paprika, and reserved peas if desired; plus pita chips, crackers, or vegetables of choice.