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.
- 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.
Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots. Like others in the Alliaceae family, garlic is strong and pungent when fresh and raw, but mellows as it cooks, taking on a slightly sweet, savory/umami flavor.
Cooking garlic over high heat and letting it brown will turn the garlic slightly bitter. With some recipes, I want that flavor, but when I want a softer, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent. More on Garlic »
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
Servings = 6
Amount Per Serving
|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|