ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Field Pea Dip

Yield 16 servings (serving size: 2 tablespoons)
A take on Middle Eastern hummus, this dip uses field peas instead of chickpeas. Serve it with baked pita chips.

Ingredients

  • 2 cups fresh pink-eyed peas
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 6 tablespoons low-fat mayonnaise
  • 2 tablespoons tahini (sesame-seed paste)
  • 2 tablespoons hot pepper vinegar (such as Crystal)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons paprika
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh chives (optional)

Nutrition Information

  • calories 109
  • caloriesfromfat 27 %
  • fat 3.3 g
  • satfat 0.5 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 5.5 g
  • carbohydrate 15.2 g
  • fiber 2.5 g
  • cholesterol 2 mg
  • iron 1.9 mg
  • sodium 53 mg
  • calcium 28 mg

How to Make It

  1. Combine peas and broth in a large saucepan; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Drain peas. Place peas in a food processor; pulse 10 times or until coarsely chopped.

  2. Combine peas, mayonnaise, and next 5 ingredients (mayonnaise through garlic) in a bowl, stirring until blended. Garnish with chives, if desired.