Black-Eyed Pea Spread

May/June 1994

Your rating: None Average: 3.7 (25 votes)

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

Black-Eyed Pea Spread

Makes: About 1 1/4 cups

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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


  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


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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