Pink eyed pea dip

Ingredients:

2 cups pink eyed peas

2 tbsp ricotta

2tbsp virgin olive oil

1/2 tbsp mint

1/2 tbsp parsley

1/2 tsp toasted and ground coriander

1/2 tsp toasted and ground cumin seeds

1/2 tsp toasted and ground fennel seeds

1/4 tsp smoked paprika

1 tsp hot sauce

1 tsp lemon zest

to taste salt and pepper

Instructions:

Place 2 cups warm cooked pink-eyed peas into a food processor and pulse with 2 tbsp. each ricotta and extra-virgin olive oil (texture should be coarse). Transfer mixture to a bowl and stir in ½ tbsp. each chopped mint and parsley, ½ tsp. each toasted ground coriander, cumin seeds, and fennel seeds, ¼ tsp. smoked paprika, 1 tsp. hot sauce, and 1 tsp. lemon zest. Season to taste with salt and pepper, and serve with crostini and sliced radishes.