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Black-Eyed Pea Hummus

Photo: Becky Luigart-Stayner
Yield 3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)
Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.

Ingredients

  • 3 garlic cloves, peeled
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/3 cup tahini (sesame-seed paste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 (15.8-ounce) cans black-eyed peas, drained
  • 14 (6-inch) pitas, quartered
  • Fresh chives (optional)

Nutrition Information

  • calories 121
  • caloriesfromfat 15 %
  • fat 2 g
  • satfat 0.3 g
  • monofat 0.6 g
  • polyfat 0.9 g
  • protein 4.7 g
  • carbohydrate 21.2 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 263 mg
  • calcium 45 mg

How to Make It

  1. Drop garlic through chute of food processor with processor on; process 3 seconds or until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives, if desired.