Texas Caviar (Black Eyed Pea Spread) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Some Like it Hot by Robin Robertson. Cook times are estimates and do not include the hour to sit . I have removed the olive oil from this recipe to cut down on fat, but if you want add 2 Tbsp of oil to the mixture at the end before letting the dip sit. Ingredients:
3 cups cooked black-eyed peas |
1 small onion, quartered |
2 tablespoons minced fresh parsley |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/8 teaspoon cayenne |
1/8 teaspoon dried oregano |
1 1/2 tablespoons red wine vinegar |
Directions:
1. In a food processor, combine the peas, onion, parsley, garlic, salt, cumin, cayenne, and oregano and pulse until just mixed (but still retaining a coarse texture). Add a little water as needed. Some canned black eyed peas are a little dry.
2. Transfer the mixture to a bowl, add the vinegar and mix well.
3. Taste and adjust seasonings.
4. Set aside for an hour or so to allow flavors to develop.
5. Serve on crackers or as a dip for chips or raw vegetables.
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