Spicy Black Eyed Pea Caviar

This black eyed pea caviar from the book Vegan Fire and Spice brings health and flavor to our snack table when it comes time to host an event.

I know beans, lentils and other legumes are good for me. I really do. But using the same old baked bean recipe I grew up with gets old after a while, and boredom drives me back to less healthy menu choices. Also, many types of beans require a longer cooking time. Not so with black eyed peas, which is why they are one of my go-to protein sources for soups, dips and other recipes. Or you can always use canned, as this recipe calls for.

Black Eyed Pea Caviar, Texas Style

When it comes to protein-packed snack choices, bean dip is pretty hard to top. This spicy version using black eyed peas is healthy, flavorful and simple to make.

What you need:

3 cups cooked (or 2 cans of 15.5 ounces) drained black eyed peas, ¼ cup minced onion, 2 minced garlic cloves, 2 tablespoons chopped parsley, 2 chopped chipotle chiles, ¼ tsp cumin, ½ tsp salt, ¼ tsp dried oregano, 2 tbsp olive oil and 1 ½ tbsp of red wine vinegar.

What you do:

Add all ingredients except for the oil and vinegar to your food processor. Pulse until the ingredients are mixed well with a course texture. Scoop into a serving bowl and add the oil and vinegar.

Pairing suggestions:

Serve with pita crisps, cucumber slices or carrot sticks. This is cheap food, healthy style. Add a few iced microbrews and you’ve got an instant happy hour at home.

This spicy black eyed pea caviar and many other spicy vegan recipes can be found in the Amazon-available book Vegan Fire and Spice.

Photo Credit: Scaredy Kat

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