Black Eyed Peas Dip

By Jessica

October 6, 2016


1Drain and rinse canned black eyed peas and set aside

2Heat oil in a nonstick fry pan on medium high heat

3Add cumin seeds and cook for few seconds until seeds are golden brown

4Add black eyed peas and stir. Add turmeric, cayenne pepper, coriander powder, salt and water. Stir to mix

5Bring mixture to a boil. Cover with a lid and reduce heat to medium-low, simmering for about 10 minutes. Most of the water should be absorbed

6Remove from heat and stir in garam masala and lemon juice. Transfer to a serving platter, garnish with cilantro and finely chopped red onions, if desired

Make Pita Chips

1Preheat oven to 375º

2Cut each half into 6 wedges. Place wedges cut-side-up in a single layer on an ungreased baking sheet

3Bake for 7-9 minutes or until light brown and crisp. Cool completely on a wire rack. Store in an airtight container for up to one week

(Reprinted from The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes; by Madhu Gadia, MS, RD, Penguin Group, 2009)


2 tbsp vegetable oil

1/2 tsp cumin seeds

2 16-oz cans black-eyed peas

1/2 tsp turmeric

1/2 tsp cayenne pepper (adjust heat level as desired)

2 tsp coriander, ground

1 tsp salt

1 cup water

1/2 tsp garam masala

1/2 juice of lemon

red onions, finely chopped for garnish

cilantro leaves, roughly chopped for garnish

For Pita Chips

4 pita bread rounds


Nutrition Facts

Total Fat2g
Saturated Fat0g
Total Carbohydrates5g