Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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-ounce) cans fat-free less-sodium chicken broth
- 6 tablespoons low-fat mayonnaise
- 2 tablespoons tahini
- 2 tablespoons hot pepper vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons paprika
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh chives (optional)
Directions[]
- 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 in a bowl, stirring until blended.
- Garnish with chives, if desired,
Yield: 16 servings (serving size: 2 tablespoons)