Many homes serve Black-Eyed peas at Rosh Hashana, to symbolize the hope for a "fruitful year filled with increasing merit". There is a belief that the tradition of eating black-eyed peas as part of the simanim (good omen food) dates back as far as 1,500 years, when they were an integral part of the Jewish holiday of Rosh Hashanah. It is thought that the tradition of eating "rubiya" came to America with Jewish people in the 1730s. KosherEye often serves black-eyed peas in a salad, but we like this alternate preparation as well.
1 can Black-Eyed peas, rinsed and drained
1/2 cup pitted black olives
1/4 cup scallions, chopped
1 clove garlic
2 Tablespoons white wine vinegar
1/2 cup fresh parsley
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1 pinch cayenne pepper
1/4 cup olive oil
1 Tablespoon fresh lemon juice
Optional Toppings: Drizzle of olive oil, parve kosher bacon bits, chopped chives or scallions and extra-black-Eyed peas.
Put all ingredients in food processor. Whirr until dipping consistency.
Put into serving bowl; refrigerate
When ready to serve, bring to room temperature for about an hour, and top with optional garnishes
(Serves about 6 as a dip with challah or chips)