suemunzlinger's Recipe

Black-Eyed Pea Hummus

Category: Appetizers and Dips

Ingredients
SERVINGS: 4
1 head of garlic
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 15-ounce can black-eyed peas, rinsed
1 tablespoon fresh lemon juice
Pinch of cayenne pepper
1 tablespoon chopped fresh chives
1 tablespoon fresh flat-leaf parsley


Preheat oven to 425. Rub off papery skins from outside of garlic and trim 1/2" off top. Place on a sheet of foil, drizzle with 1 Tbsp. oil, and season with salt and pepper. Wrap up in the foil, place on a baking sheet, and roast until tender, 30–35 minutes; let cool slightly.
Squeeze garlic cloves into a food processor. Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse puree forms. With motor running, drizzle in remaining 4 Tbsp. oil. Transfer puree to a medium bowl and mix in chives and parsley; season with salt and pepper.
Do Ahead: Hummus can be made 2 days ahead. Cover and chill.