This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Mmm... bacon." - Homer Simpson
I chose to use bacon instead of tahini, the traditional fat used in hummus, because its rich, Southern flavor would give this a down home feel. The sage adds to the savory flavor and the red pepper flakes offer a bit of zing at the end.
Servings: 6 | Serving size: 1/2 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Keeps well for a few days in the refrigerator. Cooking time does not include chilling time.
|2 15 ounce can||no salt added black eyed peas (drained and rinsed)|
|1 Tbsp||dried sage|
|1 clove||garlic (minced)|
|1/8 tsp||red pepper flakes|
|1/2 cup||non-fat yogurt|
Place the bacon in a pan over medium high heat. Cook slowly so that the bacon doesn’t crisp but renders the bacon fat into the pan – about 20 minutes total. Let cool.
Combine the bacon, bacon fat, black eyed peas, lemon juice, sage, shallot, garlic, red pepper flakes, salt and yogurt in a food processor fitted with a steel blade.
Process until smooth.
Chill for at least 3 hours in the refrigerator.
Serving size: 1/2 cup
|Calories 102||Calories from Fat 31|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 3g||11%|
|Vitamin A 11%||Vitamin C 7%|
|Calcium 13%||Iron 5%|
|Vitamin K 6 mcg||Potassium 350 mg|
|Magnesium 38 mg|