Put down the hummus and consider this faster-cooking black-eyed pea dip to impress any vegan and/or Southern/Soul food aficionados you may be cooking for. Roasting garlic is a crucial step you certainly don’t want to skip, as it takes only 20 minutes and ideal to be done in a toaster oven. Once the peas are cooked (about one hour), you just throw everything into a food processor and pulse to your desired consistency.
In the same way hummus is served in countless different variations, this dip also works well with warmed pita topped with my fried yam fixings (pictured above), dipped with tostada shells (pictured below), spread onto any kind of cracker or sandwich, or folded into a wrap.
• 1 cup dry black-eyed peas
• 1 bulb (about 10 cloves) roasted garlic
• ½ cup olive oil
• 1 ½ tsp kosher salt
• 3 whole roma tomatoes, peeled (or 1/2 cup of plain tomato sauce)
• 2 tablespoons red wine vinegar
• 1 tablespoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• chopped parsley
1. Bring black-eyed peas to a brief boil in salted water, then reduce heat to a simmer until tender (about 45 minutes to one hour).
2. Meanwhile, slice off the top third of a head of garlic crosswise. Coat with olive oil and sprinkle with kosher salt and black pepper. Roast the garlic until the cloves are soft and slightly carmelized.
3. Combine all ingredients in a food processor and pulse until thoroughly combined, and serve.
Yield: About 7 cups, enough to fill one standard food processor.