Black-Eyed Pea Hummus

Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.

Yield: 3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)

Ingredients

• 3  garlic cloves, peeled
• 1/2  cup  fresh lemon juice (about 2 lemons)
• 1/3  cup  tahini (sesame-seed paste)
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/2  teaspoon  paprika
• 2  (15.8-ounce) cans black-eyed peas, drained
• 14  (6-inch) pitas, quartered
• Fresh chives (optional)

Preparation

Drop garlic through chute of food processor with processor on; process 3 seconds or until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives, if desired.

Nutritional Information

Calories:

121 (15% from fat)

Fat:

2g (sat 0.3g,mono 0.6g,poly 0.9g)

Protein:

4.7g

Carbohydrate:

21.2g

Fiber:

1.3g

Cholesterol:

0.0mg

Iron:

1.4mg

Sodium:

263mg

Calcium:

45mg