Combine tahini, lemon juice, minced garlic, and a pinch of salt in a food processor. Blend for 30 seconds until smooth, adding cold water as needed to achieve a silky consistency.

In a skillet over high heat, add olive oil, then sauté the black-eyed peas for 3-5 minutes until charred.

Lower heat and add diced tomatoes, minced garlic, and hot pepper to the peas. Stir-fry for another 5 minutes until tomatoes soften.

Season with salt to taste and stir in half of the chopped herbs.

Spread tahini base on a platter, add the black-eyed pea mixture on top, garnish with remaining herbs and olive oil. Serve with tortilla chips or veggies.