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DIP - HUMMUS - Black-Eyed-Pea Hummus
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| Black-Eyed-Pea Hummus WSJ Makes: About 6 cups | |
| 2½ cups | dried black-eyed peas |
| 1 tablespoon plus 1 teaspoon | salt, plus more for roasted garlic |
| 4 heads | garlic, ¼ inch cut off top to expose cloves |
| Olive oil, for roasted garlic | |
| ½ teaspoon | freshly ground black pepper, plus more for roasted garlic |
| 2 sprigs | fresh thyme |
| 1 sprig | rosemary |
| 1 cup | extra-virgin olive oil |
| ¼ teaspoon | cayenne pepper |
| 2 tablespoons | chopped parsley leaves |
| 2 teaspoons | chopped chives |
| 1 tablespoon | lemon juice |
1. Place peas in a large bowl, cover with water and soak overnight. Drain off liquid.
2. Preheat oven to 400 degrees. Place drained peas in a large, heavy saucepan, cover with water by 1 inch and bring to a boil over medium-high heat. Simmer gently (lower heat if necessary) until peas are very soft, about 1 hour. About 15 minutes from end of cooking, stir in 1 tablespoon salt. When peas are done cooking, drain. Let cool to room temperature.
3. Meanwhile, roast garlic: Place garlic on a large sheet of aluminum foil. Drizzle cloves with oil, then season with salt and pepper. Place thyme and rosemary atop garlic, then fold sides of foil to create a packet so garlic is enclosed. Place packet on baking sheet and roast until garlic cloves are golden and spreadably soft, 45 minutes.
4. Place peas in a food processor or blender. Squeeze garlic cloves out of roasted heads and add to peas. Blend peas and garlic just until you get a dry, coarse dough-like paste with lumps of whole peas in it. With motor running, pour olive oil into mixture, stopping as soon as it's incorporated and mixture looks like hummus. The texture should be somewhat lumpy.
5. Stir in cayenne, remaining salt, pepper, parsley, chives and lemon juice.
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