2 - cans black-eyed peas, drained and rinsed
2 - cloves garlic, minced
1 - canned chipotle chile, chopped
2 T parsley, minced
1/2 t salt
1/4 t ground cumin
1/4 t dried oregano
2 T olive oil
1 1/2 T red wine vinegar
Mix it all together in a food processor and pulse until just mixed, but still retaining a coarse texture. The flavor improves if allowed to sit for an hour or so before serving. A dip for chips or raw vegetables.
From Vegan Fire and Spice
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