1/2	pound (240 g) black-eyed peas, rinsed and picked over

1/2	teaspoon (2.5 ml) salt

2	tablespoons (30 ml) olive oil

2	tablespoons (30 ml) red wine vinegar

2	medium cloves garlic, minced

1	medium green bell pepper, cored, seeded, and minced

1	medium red bell pepper, cored, seeded, and minced

3	jalapeño chile peppers, cored, seeded, and minced

1	medium onion, minced

3	scallions, white part and 1 inch (2.5 cm) green, minced

1/4	cup (16 g) chopped flat-leaf parsley

1/2	teaspoon (2.5 ml) ground cumin

red leaf lettuce leaves, washed and crisped

48	2-inch Lavosh or water crackers

1. Put the peas in a large saucepan, cover with water, and add the salt. Place on the stove and bring to a rapid boil. Remove from heat, cover, and let stand for 1 hour.
2. Return peas to the stove and bring again to a boil. Partially cover and boil until peas are tender, about 15 minutes. Drain well, then transfer 1 cup of the cooked peas to a food processor fitted with the steel chopping blade. Add the olive oil, vinegar, and garlic. Puree until smooth.
3. In a medium mixing bowl, combine the rest of the peas, the pureed peas, and the remaining ingredients except lettuce leaves and crackers. Mix well. Cover and refrigerate overnight or for at least 6 hours to allow flavors to combine.
4. To serve, line a serving dish with lettuce leaves. Pile pea mixture in the bowl. Serve with a basket of Lavosh or water crackers alongside.