Serve this delectable, garlicky black-eyed pea spread with toasted slices of baguette as an appetizer.

Katy Keck
Source: EatingWell Magazine, Holiday Issue 1995


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; protein 0.8g; carbohydrates 2.4g; dietary fiber 0.6g; sugars 0.1g; fat 1.5g; saturated fat 0.2g; vitamin a iu 66.2IU; vitamin c 2.1mg; folate 9.6mcg; calcium 4.9mg; iron 0.2mg; magnesium 5.1mg; potassium 34.6mg; sodium 60.6mg.

Reviews (2)

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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