RSSBlack-Eyed Pea Dip
From EatingWell: The EatingWell Diabetes Cookbook (2005) — Subscribe Now!
Need a little incentive to eat more vegetables? Keep this easy, healthful dip on hand—who knew that raw vegetables could be so addictive?
About 1 1/4 cups
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 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
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Preparation
- Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a food processor; process until smooth. Transfer to a serving bowl.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition
Per tablespoon: 31 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 1 g fiber; 70 mg sodium; 8 mg potassium.
Exchanges: Free food
Recipe Categories
- Type of Dish
- Appetizer
- Meal/Course
- Appetizers
- Main Ingredient
- Beans/Legumes
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Publication
- The EatingWell Diabetes Cookbook (2005)
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Ethnic/Regional
- Southern/Soul
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