Soak the black eyed peas in water overnight. This helps the peas to cook faster.
Boil the peas for about 20 minutes over a medium heat until they are soft and mushy when pressed between your fingers.
Drain and discard the water and allow the beans to cool.
Peel and roughly chop the garlic.
Juice the lemons.
Transfer the beans to a blender or food processor. Add peeled and roughly chopped garlic. Add the tahini, lemon juice, salt, and 60 ml olive oil (save the 5 ml for garnish.) Blend to a puree. Add water as needed to enable blending to a smooth puree.
Check the seasoning and adjust as required.
Serve garnished with a drizzle of olive oil, sumac, chopped mint and pomegranate seeds.