This American variation on a classic Mediterranean dip gets its creaminess from roasted garlic, and it provides another way to use the pimentos purchased for the accompanying Sweet Potato Salad (see related recipe). Adding caramelized onion gives more depth.
The hummus can be prepared up to 3 days in advance but is best eaten the day it is made. Serve with Toasted Tortilla Chips (see related recipe).
- 1/4 cup olive oil
- 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)
- Freshly ground black pepper
Preheat the oven to 350 degrees.
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 has softened and begun to brown.
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.
From Molly Marino, a private chef in Potomac.
Tested by Jill Grisco.
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