Carson Downing
You don’t have to have chickpeas to make adelicious hummus.
In a large saucepan combine black-eyed peas and 6 cups water.
Bring to boiling; reduce heat.
Credit:Carson Downing
Simmer, covered, 2 minutes.
Cover; let stand 1 hour.
(Or place beans in water in pan; cover and let soak in a cool place overnight.)
Credit:Kelsey Hansen
Drain and rinse black-eyed peas.
Gather up edges and tie into a sachet (little pouch) with kitchen string.
In a large saucepan combine soaked peas and herb and garlic sachet.
Credit:Kelsey Hansen
Add enough water to cover peas (6 cups).
Bring to boiling; reduce heat.
Simmer, covered, until peas are very tender, 45 minutes to 1 hour.
Credit:Kelsey Hansen
While peas are cooking, roast garlic bulb.
Preheat oven to 375F.
Cut off the pointed top portion of bulb, leaving bulb intact but exposing individual cloves.
Credit:Carson Downing
Brush sides and top with the 2 tsp.
Bake until cloves are soft when pressed, 45 minutes to 1 hour.
When cool enough to handle, squeeze roasted garlic from skins; discard skins.
When peas are cooked, drain excess liquid and discard herb and garlic sachet.
Cover; process until mixture is very smooth, 2 to 3 minutes.
Season to taste with salt and pepper.
Chill up to 3 days.
Serve garnished with Pickled Black-Eyed Peas.
Pickled Black-Eyed Peas
Combine 3/4 cup apple cider vinegar, 1 chopped shallot, 1 tsp.
sugar, and 1/4 tsp.
salt, stirring until sugar is dissolved.
Stir in 1 3/4 cups cooked black-eyed peas.
Cover; let stand at room temperature 1 1/2 hours or chill up to 3 days, stirring occasionally.
Store in an airtight container in the refrigerator up to 5 days.
2,000 calories a day is used for general nutrition advice.
