In a food processor, process the black-eyed beans, pulsing for about 15 seconds at a time until the peas are broken down, scraping down the side of the bowl in between. This can also be done by hand with a masher.
In a small bowl, whisk the olive oil and tahini together, then drizzle into
the black-eyed beans, pulsing until incorporated.
Add the lemon juice, garlic,
brine or salt, sugar, chilli sauce, paprika, cumin, coriander and chilli powder
and pulse again, adding more lemon juice or spices to taste if necessary.
Spoon the hummus into a serving bowl. Sprinkle with the paprika, parsley
and sesame seeds and drizzle with olive oil.