Black-Eyed Pea Dip

1 Review
From the EatingWell Kitchen

Need a little incentive to eat more vegetables? Keep this easy, healthful dip on hand—who knew that raw vegetables could be so addictive?

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 1 15-ounce can black-eyed peas, rinsed
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped garlic
  • 1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a food processor; process until smooth. Transfer to a serving bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 31 calories; 1 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 81 IU vitamin A; 2 mg vitamin C; 5 mg calcium; 0 mg iron; 70 mg sodium; 8 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free food

Reviews 1

October 12, 2011
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By: EatingWell User
tastes good This dip is easy, and a great alternative to hummus. Never really had a chance to try black eyed peas before, so it was fun to have something different. Very fresh tasting too with the parsley and lemon.