Serve this delectable, garlicky black-eyed pea spread with toasted slices of baguette as an appetizer. Source: EatingWell Magazine, Holiday Issue 1995

Katy Keck


Ingredient Checklist


Instructions Checklist
  • Reserve a few black-eyed peas for garnish and place the remaining peas in a food processor, along with parsley, lemon juice, oil, garlic, tarragon and pepper. Process until smooth. Taste and adjust seasonings, adding salt if desired. Transfer to a serving bowl and garnish with the reserved peas.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

26 calories; 1.5 g total fat; 0.2 g saturated fat; 61 mg sodium. 35 mg potassium; 2.4 g carbohydrates; 0.6 g fiber; 0.8 g protein; 66 IU vitamin a iu; 2 mg vitamin c; 10 mcg folate; 5 mg calcium; 5 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have been making this recipe since I came across it in my 1995 Eating Well subscription... but could not find today in my overwhelming amount of recipes so was thrilled to find here! Making Southern Wild Shrimp & Polenta (vs grits) tonight... so needed my "Southern" Black-Eyed Pea Spread w homemade crostini for starters. My family loves this recipe as well as anyone I've shared it with. I would suggest fresh Tarragon (1tsp) vs dried or at least make sure your dried Tarragon is "fresh"! Thanks Read More
Rating: 3 stars
easy snack This is a great alternative to hummus! I had never really had black eyed peas before so it was fun to try something new. Served this with a traditional hummus at a party and this one was more popular. Had pita chips with this but would also be great with raw veggies. Read More