Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2-15 oz cans Black Eye Peas, drained
- or
- 4 cups Black Eye Peas, cooked
- 1-6 oz can Tomato Paste
- 1 Sweet Onion, medium size, peeled
- 1 Jalapeño Pepper, stem removed
- 1 tsp Cilantro, dried
- 2 tsp Chili Powder
- 2 tsp Cumin
- 1 large or 2 medium size Garlic Cloves, peeled
- 6 tbsp Lemon Juice
- =
Directions
Put all of the ingredients in a high-speed blender container, cover, and blend until smooth.
If the dip is too thick for the desired use, add a little water and mix thoroughly.
The left over black-eye pea dip can be stored in a tightly sealed container in the refrigerator for two to three days.
Suggested Uses:
This recipe may be used as a filling for celery sticks or a dip for raw vegetable pieces. We usually make more than we need for our initial serving so that there will be some left over in the refrigerator for a snack.
We enjoy it on our baked potatoes; or diluted slightly with water, we add this black eye pea dip to a large tossed salad with chunks of baked potato for a “one-bowl” meal.
You may find other uses for this delicious, versatile dip.