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Blend black eyed peas, tahini, lemon juice, garlic cloves, salt, cumin, smoked paprika, and cayenne pepper until smooth, about 1 minute
Continue blending and drizzle in ¼ cup EVOO until fully incorporated
Spread dip on serving platter
Toss ground pork, 2 teaspoons water, and baking soda in bowl until thoroughly combined
Let pork mixture stand for 5 minutes
Add harissa paste, cumin, lemon zest, minced garlic, coriander, and salt to pork and mash to combine with your hands
Heat 2 tablespoons EVOO in 10-inch nonstick skillet over medium-high heat
Add pork mixture and cook, breaking up with wooden spoon, until cooked through and crisp (avoid stirring too often to allow browning)
Top black eyed pea dip with crispy pork
Garnish with fresh parsley leaves and pomegranate seeds if desired
Serve with grilled bread