From Diane Morgan's Skinny Dips—a compilation of 60 health-minded vegetable, legume, meat and cheese spreads—Poblano Black-Eyed Pea Dip is a solid stand-in for when you finally get sick of hummus. If you've ever experienced Chickpea Fatigue, you know it doesn't happen often. But when it does, usually as a result of too little variation in your dip/spread repertoire, finding a temporary substitute is advisable.
Our poblano candidate is a mildly zesty dip, one for people who claim to have a medium spice tolerance but are actually lying. Roasting the pepper deepens the dip's flavor, but doesn't add the moisture you would expect from something largely composed of produce. In fact, that was maybe the recipe's one drawback—it could have used a little chicken broth or olive oil to smooth things out.
But let's not split hairs. Spread this on a pita, roll it up in a tortilla, or scoop it with celery—it doesn't matter. As long as you finish the bowl, you'll be satisfied, with virtually no residual guilt, and maybe even a craving for hummus. In which case? Problem solved.
- Yield:Makes 7 servings of 1/4 cup each
- Active time: 15 mintues
- Total time:30 minutes
- 2 medium poblano chiles, roasted, peeled, and chopped
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1/4 cup diced vidalia onion
- 2 teaspoons minced garlic
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
In a food processor, pulse chiles until chopped small. Add black-eyed peas, onion, salt, and pepper. Puree. Add sour cream. Puree until just incorporated. Add 1 tablespoon cilantro. Puree until just incorporated. Taste the dip, and adjust seasoning as you see fit. Serve with remaining 1 tablespoon of cilantro sprinkled on top.