Don't think of only chickpeas for hummus. This black-eyed pea recipe works just fine with canned beans.
Recipe information
Yield
4 Servings
Ingredients
1
5
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Rub off papery skins from outside of garlic and trim 1/2" off top. Place on a sheet of foil, drizzle with 1 Tbsp. oil, and season with salt and pepper. Wrap up in the foil, place on a baking sheet, and roast until tender, 30–35 minutes; let cool slightly.
Step 2
Squeeze garlic cloves into a food processor. Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms. With motor running, drizzle in remaining 4 Tbsp. oil. Transfer purée to a medium bowl and mix in chives and parsley; season with salt and pepper.
Step 3
DO AHEAD: Hummus can be made 2 days ahead. Cover and chill.