Black-Eyed Pea Hummus

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READY IN: 45mins
Recipe by lecole54

An American take on the classic Mediterranean recipe. A nice alternative to serve for friends with sesame allergies. Published in the Washington Post, July 2008. I'd double the recipe.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Drizzle 1 tablespoon of the oil over the garlic bulb and wrap it loosely in a double layer of aluminum foil. Bake for 30 minutes or until bulb is soft. Allow the garlic to cool, then slice 1/4 inch off the root end (bottom) and squeeze the roasted cloves into a blender or the bowl of a food processor.
  3. Heat 1 tablespoon of the oil in a medium saute pan over medium heat. Add the onion and cook, stirring once or twice, for a few minutes, until the onion has softened and begun to brown.
  4. Transfer the onion to a blender or food processor, then add the drained peas, jarred pimentos or roasted red bell peppers and the remaining 2 tablespoons of oil; puree until smooth. Stop and season with salt and pepper to taste.

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