Field Pea Dip
A take on Middle Eastern hummus, this dip uses field peas instead of chickpeas. Serve it with baked pita chips.
Yield: 16 servings (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 109
- Calories from fat: 27%
- Fat: 3.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1g
- Protein: 5.5g
- Carbohydrate: 15.2g
- Fiber: 2.5g
- Cholesterol: 2mg
- Iron: 1.9mg
- Sodium: 53mg
- Calcium: 28mg
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)
Preparation
- 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.
- Combine peas, mayonnaise, and next 5 ingredients (mayonnaise through garlic) in a bowl, stirring until blended. Garnish with chives, if desired.
Field Pea Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Portable/Picnic
- CUISINE: American, New American
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
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