Happy Tuesday friends! I’m super excited to get this recipe up for you guys to try out because it’s got to be the most simple ingredients of a recipe that I’ve share yet! Any purple hull pea fans out there? They’re so similar to a black eyed pea to me, and I’m of course a fan of both. So, needless to say I was pretty excited to see a giant bag of purple hull peas in my New South Coop CSA box this past week! This dip is so simple, you’ll be able to whip it up and serve it as a super delicious appetizer for your next event! Slow cooked peas are so versatile and you can really mix and match with so many seasonings and they always turn out so good! I was inspired to make this recipe because of an amazing restaurant down in Orange Beach Alabama (Cobalt) and their “Black Eyed Pea Dip” that I had a few years ago. I’ve been meaning to make something similar for years now and just found the time to do so THIS week. Crazy, I know. Enough about my procrastination though, let’s get right to the good stuff!
Here’s what you’ll need:
1 TBS Dried or Fresh Parsley
1 cup purple hull peas
Salt & Pepper to taste
*Serve with a side of pita chips, crackers or veggies!*
Total Time: 50 minutes
Total Prep Time: 5 minutes
Total Cook Time: 40-45 minutes (slow cooking the peas)
*High powered blender or food processor and griddle
Step 1) Boil a few cups of water in a saucepan. You’ll need enough water to cover your peas. Add in salt and pepper here. Add your peas to the boiling water and lower the heat to simmer. You’ll want to simmer them for about 45 minutes or until tender.
Step 2) Drain your peas and add them to the blender.
Step 3) Charbroil your lemons by cutting them in half and sitting them on a griddle for about 5 minutes. You don’t have to do this step, totally optional! The flavor is just a tiny bit smokey which is delicious here, but not 100% necessary. Make it your own!
Step 4) Combine your peas in the blender with your parsley and your squeezed lemon juice. Blend until smooth and creamy.
Step 5) Serve and Enjoy! This dip is delicious with pita chips, crackers or chips!
Now how easy was that? Super simple am I right? I hope you enjoy this one! I’ll be back with another round of recipes for you guys next week as we continue into the Summer CSA shares with New South. The veggies just get better and better each week, so come back and visit next week, k?
Have a fabulous Tuesday!
As Always, From Chelsea