How To: Make Indian-style black-eyed pea dip with baked pita chips

If guacamole and salsa are starting to wear you out, it's time to bring on the peas. Cowpeas, that is, but we all know them as black-eyed peas. Chef Madhu Gadia gives her Indian recipe for this delicious black-eyed pea dip, perfect for potlucks or parties. Preparation is as simple as simmering canned black-eyed peas with aromatic Indian spices for 10 minutes. Easy, healthy and delicious. Plus, the pita chips are easy to bake!

8-10 servings of ¼ cup

For Dip

* 2 tbsp vegetable oil
* ½ tsp cumin seeds
* 2 (16-oz) cans black-eyed peas
* ½ tsp turmeric
* ½ tsp cayenne pepper (adjust heat level as desired)
* 2 tsp coriander, ground
* 1 tsp salt
* 1 cup water
* ½ tsp garam masala
* juice of ½ lemon
* red onions, finely chopped for garnish
* cilantro leaves, roughly chopped for garnish

For Pita Chips

* 4 pita bread rounds

Nutrition Information per serving: Calories: 38; Total Fat: 2 g (Sat. Fat: 0 g); Carbohydrate: 5 g; Protein: 1 g; Fiber: 1 g; Sodium: 180 mg