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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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) |
Directions:
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.
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