This is an incredibly easy to make vegan dip that packs a lot of flavor and nutrition.
As mentioned in the recipe black-eyed peas do not need to be soaked and as such are very easy to cook with.
Like any recipe if you don't have the exact ingredient you can always improvise! I am all about putting your own twist on a vegan recipe, personality makes the best vegan chefs.
Courtesy of Vegan Feast Kitchen
BRYANNA'S EASY BLACKEYED-PEASY DIP
This dip is inexpensive, a bit spicy, creamy, and full of fiber! I like using blackeyed peas because they don't need to be soaked, and they cook quickly.
2 1/2 cups drained canned or cooked blackeyed peas
1/2 of a 12.3 oz. box extra-firm SILKEN tofu (regular or lite)
1 1/2 Tbs lemon juice
1 1/2 tsp salt
1/2 tsp. garlic granules
1/4 tsp sugar
3/4 cup chunky no-sugar tomato salsa (medium to hot)
2 large green onions, chopped (white and green)
2 Tbs soy bacon bits
Place the drained blackeyed peas, tofu, lemon juice, salt, garlic granules, and sugar in a food processor. Process until smooth. Add the onions and pulse. Add the salsa and soy bacon bits and pulse again. Scoop into a bowl. Cover and chill. Serve with baked tortilla chips, wholegrain bagel or pita chips, or raw vegetable dippers.
Yield: 3 1/2 cups
Nutrition (per 1/4 cup): 52.9 calories; 11% calories from fat; 0.7g total fat; 0.0mg cholesterol; 285.6mg sodium; 137.8mg potassium; 8.1g carbohydrates; 2.3g fiber; 1.8g sugar; 5.8g net carbs; 3.9g protein; 0.7 points.