ROASTED GARLIC BLACK-EYED PEA HUMMUS

Traditionally, this dip is made with chickpeas, but black-eyed peas also make a fabulous hummus. The creamy, sweet roasted garlic is the perfect addition to this Middle Eastern dip with a Southern twist.

¼ cup plus 1 tablespoon extra-virgin olive oil, divided

4 cloves garlic, unpeeled

1 (15-ounce) can black-eyed peas, drained and rinsed

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons fresh lemon juice

2 tablespoons green onions, sliced

Carrots, celery, and crackers, for serving

Preheat the oven to 400 degrees. Drizzle 1 tablespoon of the olive oil over the garlic cloves, and wrap them in aluminum foil. Place the wrapped garlic in the oven for 20 minutes. Let them cool, and then peel and place in the bowl of a food processor. Add the black-eyed peas, salt, pepper, and lemon juice. Process until all of the ingredients are finely ground.

Slowly drizzle in the remaining ¼ cup olive oil while processing until the mixture is completely smooth. Scrape the hummus into a serving bowl. Stir in the green onions, and serve with vegetable crudités or crackers.

MAKES 8 TO 10 SERVINGS.