Black-Eyed Pea Spread

From EatingWell: May/June 1994

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

Makes: About 1 1/4 cups

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

View Our 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; 0 g added sugars; 2 g protein; 2 g fiber; 92 mg sodium; 70 mg potassium.

Exchanges: 1 fat

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