Meals Matter

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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.

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

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