Black-Eyed Pea Spread

1 Review
From: EatingWell Magazine Holiday Issue 1995

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

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 15-ounce can black-eyed peas, rinsed, or 1 1/2 cups cooked black-eyed peas
  • 1/4 cup tightly packed fresh parsley leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped garlic, (1 large clove)
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon freshly ground pepper
  • Salt, to taste

Preparation

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  1. 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 information

  • Serving size: 2 tablespoons
  • Per serving: 26 calories; 2 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 10 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 66 IU vitamin A; 2 mg vitamin C; 5 mg calcium; 0 mg iron; 61 mg sodium; 35 mg potassium
  • Nutrition Bonus: Vitamin C (15% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 starch, 1 fat

Reviews 1

October 26, 2011
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By: EatingWell User
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.