Ingredients:
 2 cups fresh black-eyed peas, shelled (approximately 2.5 pounds in the shell)
 1 - 15 ounce can yellow hominy corn, drained
 1 small onion, diced
 3 Roma tomatoes, diced
 2 garlic cloves, minced
 ¼ cup fresh cilantro leaves, chopped
 ½ jalapeno, seeded and minced
 Salt and pepper to taste


Cooking Instructions:
Place a large stock pot over medium high heat, add 1 quart of water and bring to a boil. Add the shelled fresh black eyed peas (you can substitute 2 cups fresh frozen black eyed peas) and cook until tender (about 13-14 minutes). Drain the peas and set aside.
In a food processor, puree the black eyed peas and the hominy corn until smooth and creamy.
Combine the onion, tomatoes, garlic, cilantro and jalapeno in a large bowl. Stir in the puree and season with salt and pepper.
Serve with warmed tortilla chips or pita bread.

Nutritional facts per serving: 38 calories, total fat 0 (0 g saturated fat), 6 total carbohydrates, and 2 dietary fiber.