Name: Black-Eyed Pea Spread
Total time: 15 min
Ingredients: 1 15-ounce can black-eyed peas, rinsed, or 1 1/2 cups cooked black-eyed peas; ¼ 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); ½ teaspoon dried tarragon; ¼ teaspoon freshly ground pepper; Salt, to taste

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Ingredients

1 15-ounce can black-eyed peas, rinsed, or 1 1/2 cups cooked black-eyed peas
¼ 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)
½ teaspoon dried tarragon
¼ teaspoon freshly ground pepper
Salt, to taste

Directions

Step 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.

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Tips

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

Nutrition Facts

Serving Size:

2 tablespoons

Per Serving:

26 calories; protein 0.8g; carbohydrates 2.4g; dietary fiber 0.6g; sugars 0.1g; fat 1.5g; saturated fat 0.2g; vitamin a iu 66.2IU; vitamin c 2.1mg; folate 9.6mcg; calcium 4.9mg; iron 0.2mg; magnesium 5.1mg; potassium 34.6mg; sodium 60.6mg.

Exchanges:

1/2 starch, 1 fat

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Ingredients

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Black-Eyed Pea Spread

Print Options

Ingredients

Directions

Tips

Nutrition Facts