RSSBlack-Eyed Pea Spread
From EatingWell: May/June 1994 — Subscribe Now!
Serve this delectable, garlicky black-eyed pea spread with toasted slices of baguette as an appetizer.
About 1 1/4 cups
Active Time: 15 minutes
Total Time: 15 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, 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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition
Per 2-tablespoon serving: 52 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 2 g protein; 2 g fiber; 92 mg sodium; 70 mg potassium.
Exchanges: 1 fat
Recipe Categories
- Ethnic/Regional
- Southern/Soul
- Type of Dish
- Snack
- Sauce/Condiment, savory
- Appetizer
- Meal/Course
- Lunch
- Appetizers
- Snack
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Publication
- May/June 1994
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
More From EatingWell
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Advertisement
