| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | 15-ounce black-eyed peas | |
| 1 | Clove garlic | |
| 1 | T | heaping tahini sesame |
| paste | ||
| 1 | Lemon, juice of |
INSTRUCTIONS
This dip substitutes black-eyed peas for traditional chickpeas. Drain and rinse 1 (15-ounce) can black-eyed peas. In the bowl of a food processor, mince 1 clove garlic. Add the beans, 1 heaping tablespoon tahini (sesame paste) and the juice of 1 small lemon. Process until smooth. If mixture is not creamy enough, add 1 tablespoon of warm water or a little olive oil until desired consistency is reached. Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell <snd1jlt@snd10.med.navy.mil> on Jan 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1343.5mg
Potassium: 1735.8mg
Carbohydrates: 33.1g
Fiber: 7g
Sugar: 20.7g
Protein: 7.5g