Field Pea Dip

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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-ounce) cans fat-free less-sodium chicken broth
* 6 tablespoons low-fat mayonnaise
* 2 tablespoons tahini
* 2 tablespoons hot pepper vinegar
* 1 tablespoon fresh lemon juice
* 2 teaspoons paprika
* 2 garlic cloves, minced
* 2 tablespoons chopped fresh chives (optional)
== Directions ==
# 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.
# Combine peas, mayonnaise, and next 5 ingredients in a bowl, stirring until blended.
# Garnish with chives, if desired,
Yield: 16 servings (serving size: 2 tablespoons)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Appetizers
Category:Healthy Snacks
Category:Healthy Recipes
Category:American Snacks
Category:American Appetizers
Category:American Recipes
Category:Canapé Recipes
Category:Appetizer Recipes
Category:Dip Recipes
Category:Pink-eyed pea Recipes
Category:Bean Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Mayonnaise Recipes
Category:Tahini Recipes
Category:Pepper vinegar Recipes
Category:Vinegar Recipes
Category:Lemon juice Recipes
Category:Paprika Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Chives Recipes