Last weekend, my fiancé and I went to his 10 year college reunion. Yes, we are that old. It was a great time. Lots of friends and food and drinks. Lots of drinks. And cafeteria food which was…interesting.
To sort of balance things out, I felt I needed to lighten up our meals this week.
I love cool, creamy dips in the summer when it’s too hot outside to cook. And it has been unbearably hot lately.
And (big news!) my dress came in. THE dress. Soon there will be fittings and measurements and tugging and cinching. And I want to feel good about myself when this happens. Which is why eating lighter is essential for me right now.
1 can black eyed peas
1/2 cup chopped red (or yellow) onion
1/2 red pepper, chopped
2 Tablespoons extra virgin olive oil
1 clove garlic, minced
Juice of 1 lemon
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon coriander
pinch of salt (if needed)
Directions: Drain and rinse the black eyes peas and prep the other veggies.
Toss everything into the food processor and blend for a minute or two, until the consistency is smooth and creamy. Chill if desired.
Finely chop a few extra red peppers for garnish.
Serve with pita or blue corn chips. I am obsessed with tortilla chips lately. All I need is something, anything for dipping and I’m set.
This dip is a touch spicy so you could serve with fresh veggies to take some of the heat off.
But that doesn’t seem quite as fun, does it?
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