Contributed By: bethbanner
Dr. Weil
Serve this tasty spread with raw vegetables, wedges of toasted whole wheat pita bread or your favorite healthy crackers. It also makes a great sandwich spread.
|
|
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Appetizers
Ingredients
1 15-1/2-oz. Can black-eyed peas, drained and rinsed, or
1 1/2 cups Cooked black-eyed peas 1/4 cup tightly packed fresh parsley leaves
2 tbsp. Fresh lemon juice
2 tbsp. Olive oil, preferably extra-virgin
1 1/2 tsp. Chopped garlic (1 large clove)
1/2 tsp. Dried tarragon
1/4 tsp. Freshly ground black pepper
Salt to taste
Preparation
Reserve a few black-eyed peas for garnish and place the remaining peas in a food processor, along with parsley, lemon juice, olive 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. (The spread can be stored, covered, in the refrigerator for up to 2 days.)
Cook's Notes
WW Points = 2
Nutrition Information
Calories: 120
;
Total Fat: 4
;
Saturated Fat: 0
;
Carbohydrates: 12
;
Protein: 4
;
Sodium: 4
;
Fiber: 3