BLACK-EYED PEA HUMMUS
1/4 cup olive oil, divided use
1 medium bulb garlic (containing 10 to 12 cloves)
1/4 cup thinly sliced red onion
1 (15 ounce) can black-eyed peas, drained and rinsed
2 1/2 ounces jarred pimentos or roasted red bell peppers, drained (about 1/2 cup)
Salt and freshly ground black pepper (to taste)
Preheat the oven to 350 degrees F.
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.
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 is caramelized. Transfer the onion to the blender or food processor.
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.
Makes 2 servings
Source: Molly Marino, Potomac, MD to The Washington Post, July 23, 2000 |