Roughly chop the garlic cloves. To a small bowl, add 2tablespoons of the olive oil and 1 teaspoon of the chopped garlic. Set aside.
Reserve ¼ cup of the drained and rinsed black eyed peas andset aside.
To a food processor, add the remaining black-eyes peas (see**notes if cooking peas from a dried state), the remaining 6 tablespoons ofolive oil, tahini, fresh lemon juice, smoked paprika, kosher salt, and thecayenne pepper. Process until very smooth.
Spoon into a pretty serving bowl. Use the back side of ateaspoon to create a swirly well on the surface of the hummus. Drizzle with thereserved garlic-infused olive oil and dust with additional smoked paprika. Scatterreserved peas and the zest of 1 lemon atop.
Serve with pita chips, lightly toasted baguette rounds, orcrudites.