Black-Eyed Pea Hummus

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 2

ingredients

• 1⁄4 cup olive oil
• 1 medium bulb of garlic (containing 10 to 12 cloves)
• 1⁄4 cup red onion, thinly sliced
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 2 1⁄2 ounces roasted red peppers, drained (about 1/2 cup)
• salt, to taste
• fresh ground black pepper, to taste

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.