Prep the Black-Eyed Peas: If you're using canned black-eyed peas, reserve ¼ cup of the pea liquid, drain off the rest of the liquid and rinse the peas. If you're making black-eyed peas from scratch, measure out about 3 cups of cooked black-eyed peas and ¼ cup of the cooking water. If you want to use some loose beans for topping, set aside 1 to 2 tablespoons.

Blend the Base: In a food processor, combine the cooked black-eyed peas, lemon juice, garlic, tahini, smoked paprika, onion powder, and ice cubes. Pulse until you achieve a smooth mixture.

Adding Ice Cubes: The ice cubes will help achieve a lighter, fluffier texture.

Adjust Consistency: Gradually add the pea liquid (or cooking water) while blending until you reach your desired consistency. Depending on how thick or creamy you like your hummus, you might need more or less water.

Season and Taste: Add salt to taste. Blend again to ensure all the flavors are well incorporated.

Serve and Enjoy: Scoop the hummus into a serving bowl. Sprinkle with freshly chopped parsley and a few black-eyed peas, if using. Pair with oven-baked tortilla chips and fresh veggies, or use as a spread for sandwiches and wraps.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to a week.