Homemade Benne Seed Olive Oil Crackers with Black-Eyed Pea Dip

Soak the peas in cold water overnight. Drain, add them to a pot, cover with water, place over medium-high heat, and let simmer until tender, about 40 minutes. Reserve ¼ cup of the cooking liquid and drain. Add all but ¼ cup of the cooked peas to a food processor. Add the oil, vinegar, garlic, ginger, thyme, onion powder, paprika, and 1 tablespoon of the reserved cooking water and puree until smooth. Add additional cooking water as necessary to thin to the desired consistency. Season with kosher salt. Transfer the dip to a bowl and gently stir in the remaining ¼ cup black-eyed peas.

Preheat the oven to 350ºF.

In a bowl, whisk together the flour and sea salt. Stir in the ¼ cup water, olive oil, and 2 tablespoons of the benne seeds and mix just until a thick dough is formed. Lay out a silicone mat or a piece of parchment paper measuring 11½ by 16½ inches. Place the dough on the mat or parchment paper and flatten into a rectangle. Roll out the dough as thinly as possible until it covers the entire surface of the mat or parchment paper; it should be very thin. Using a pizza cutter, carefully cut the dough into thirty-two squares (eight by four). Lightly brush the dough with the remaining 1 tablespoon water and sprinkle with the remaining 1 tablespoon benne seeds and flaky sea salt.

Slide the parchment paper with the dough onto a baking sheet. Bake until the crackers turn lightly golden brown around the edges, 15 to 20 minutes. Let cool and serve with the dip.