I'm a long time fan of hummus, but I wanted to change things up with black eyed pea dip. According to Southern folklore, black eyed peas represent wealth and prosperity. Who doesn't want some of that? Instead of dipping with typical crackers or bread, roasted broccoli is a healthier, less carb ridden accompaniment.
I decided to use fresh beans, soaking them for 6 hours, then boiling for 40 minutes. You can either use fresh or canned. This recipe was inspired by my new Nutribullet--but a blender or food processor will work just as well.
Ingredients for dip:
1 1/2 cups cooked black-eyed peas (or 1 15-ounce canned black-eyed peas)
1/4 cup fresh parsley leaves
2 tablespoons lemon juice
2 tablespoons olive oil
1 large clove garlic chopped
1/2 teaspoon dried tarragon
salt as needed (depending on preference)
1. Put aside a few black-eyed peas for garnish
2. Place peas in bowl
3. Add parsley, lemon juice, oil, garlic, tarragon & pepper.
4. Process until smooth
5. Taste to add seasonings or salt
6. Transfer to bowl & garnish with the extra peas
- I had to add about 1/2 cup of water to the dip while in the Nutribullet for a smoother texture
- IT IS SO GOOD! I'm mmmm'ing all over the place.
Ingredients for Roasted Broccoli:
1 1/2 pounds (24 ounces) broccoli florets
4 tablespoons olive oil
3 minced garlic cloves
juice from half of lemon
1 Preheat the oven to 450°
2. In a bowl toss the broccoli florets, minced garlic, olive oil & lemon juice
3. Place the broccoli florets on a greased baking sheet
4. Roast for 35 minutes or until nicely browned