Texas Caviar (Black Eyed Pea Spread)

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.

• Ready In: 25 mins
• Serves: 6

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.