Black-Eyed Pea Hummus

Photo: Becky Luigart-Stayner

Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.

Yield: 3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 15%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.7g
  • Carbohydrate: 21.2g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 263mg
  • Calcium: 45mg

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)

Preparation

  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.
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