Black-Eyed Pea Hummus
Roasted Garlic and Black-Eyed Pea Hummus is a delightful twist on a classic dip, offering a rich and savory flavor that will leave your taste buds wanting more. Creamy black-eyed peas blend beautifully with the roasted garlic, creating a velvety texture that's perfect for dipping or spreading. The hint of lemon juice adds a refreshing zing, while a pinch of cayenne pepper gives a subtle kick. Topped with fresh chives and parsley, this hummus is not only delicious but also visually appealing. Enjoy this versatile dish as a party appetizer or a wholesome snack.
— Constant Cookbook
Ingredients
- 1 head of garlic
- 5 olive oil, divided
- Kosher salt, freshly ground pepper
- 1 15-ounce can black-eyed peas, rinsed
- 1 fresh lemon juice
- Pinch of cayenne pepper
- 1 chopped fresh chives
- 1 fresh flat-leaf parsley
Instructions
- 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, 30â35 minutes; let cool slightly.
- Squeeze garlic cloves into a food processor. Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms. With motor running, drizzle in remaining 4 Tbsp. oil. Transfer purée 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.
Yield
4 servings
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