Smoky West African Black-Eyed Pea Protein Dip with Plantain Chips

Spicy West African flavors meet protein-packed convenience in this viral vegan dip. Creamy black-eyed peas blend with ginger, smoked paprika and lime for a gut-friendly appetizer. Serve with homemade baked plantain chips for a crunchy contrast.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 cans (15oz) black-eyed peas, drained
• 1/4 cup tahini
• 1 lime (juiced + zest)
• 2 garlic cloves
• 1-inch fresh ginger
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup nutritional yeast
• 3 tbsp extra virgin olive oil
• 1/4 cup cilantro leaves
• 1 large ripe plantain
• 1/2 tsp sea salt
• 1 tbsp sesame seeds (garnish)

Instructions

1. Preheat oven to 400°F. Slice plantains diagonally into 1/4-inch chips.
2. Toss plantain slices with 1 tbsp olive oil and sea salt. Bake 15-20 minutes until golden.
3. In food processor, blend black-eyed peas, tahini, lime juice/zest, garlic, ginger, smoked paprika, cumin and nutritional yeast.
4. While blending, slowly drizzle in 2 tbsp olive oil until creamy.
5. Adjust seasoning with salt and extra lime juice if needed.
6. Transfer dip to bowl - sprinkle with sesame seeds and cilantro.
7. Serve warm or chilled with crispy baked plantain chips.
8. Optional: Add cayenne for extra heat or swap plantains with carrot sticks.

Chef's Note

Soak black-eyed peas overnight for smoother texture, but canned works perfectly! For extra smokiness, char 1 poblano pepper and blend into dip.

Make-Ahead Tips

Store dip in airtight container 4 days. Plantain chips stay crispy 3 days in paper bag.

Substitutions

Cashew butter instead of tahini, sweet potatoes instead of plantains, or paprika instead of cayenne.