We were suppose to have Green Chef delivered today. It didn’t come. I need to plan meals and shop accordingly. If I stock fresh produce with no plan, I end up throwing a good deal of it away. Tonight, I wasn’t prepared. I’m also not one to load up all the kids to make a grocery run at the last minute. Thankfully, I intended to make black-eyed pea hummus for luck in the New Year and didn’t get around to it. Hopefully, we will still find luck in 2018 although superstition isn’t really my jam. I know that eating legumes and dark green leaves will make me healthy, but I’m doubtful these foods will bring me money or luck in the year to come. I hope I’m wrong!!
I’ve made black-eyed pea hummus before but, I used a different recipe tonight and much to my delight, it called for an entire head of roasted garlic. In my opinion, other than butter and the way I smell, garlic makes everything better. Good think I got plenty of smelly lotions and perfume for Christmas!
Here’s how to roast a head of garlic:
Peel the outer papery-stuff from the outside of the garlic, but do not separate the cloves. Cut about 1/2 inch off the top of the cloves. Place into a muffin tin and cover with olive oil. Sprinkle with salt and pepper and cover with foil. Roast at 425° for 30-35 minutes. Remove from oven and allow to cool enough to handle.
I could’ve stood there and eaten the entire head of garlic with a fork. I didn’t but, only because I would be surrounded by a fog of garlic smell for two days.
For the black-eyed pea hummus, rinse and drain 1 (15 oz) can of black-eyed peas. Squeeze the soft, roasted garlic into the food processor with the peas. Add 1 Tbsp of freshly squeezed lemon juice, a pinch of cayenne and add salt and pepper.
Pulse ingredients until coarsely pureed, then slowly drizzle in olive oil while continuing to process until hummus is smooth and creamy. Remove from food processor and serve drizzled with more olive oil and chopped fresh parsley. I heated garlic Naan bread cut into triangles for dipping.
I also made Roasted Browned Butter Honey Carrots, an amazing recipe I found here: the recipe critic
Black-eyed Pea Hummus
A great alternative to chickpea hummus, this dip goes well with bread, veggies, crackers or even as a sandwich spread!
- 1 head garlic, roasted
- 5 Tbsp olive oil
- 1 15oz can black-eyed peas, rinsed and drained
- 1 Tbsp fresh lemon juice
- Coarse salt
- Freshly ground pepper
- 1 pinch cayenne pepper
- 2 Tbsp fresh parsley, roughly chopped
- Preheat oven to 425 degrees. Remove skins from the outside of the head of garlic. Trim 1/2" from top of cloves. Cover well with olive oil and place into a muffin tin. Season with salt and pepper and cover with tin foil. Roast 30-35 minutes. Remove from oven and allow to cool.
- Place peas into a food processor and squeeze roasted garlic cloves into processor as well. Add lemon juice and cayenne. Blend to a coarse puree. Continue to run food processor and slowly drizzle in olive oil (about 3-4 Tbsp) until hummus is smooth and creamy.
- Transfer hummus to a serving bowl and season with salt and pepper as desired. Drizzle with remaining olive oil. Garnish with parsley.
- This is a great make-ahead dish and can be stored in the refrigerator for 1-2 days.
Roasted Brown Butter Honey Garlic Carrots
- 1 lb large carrots, peeled and cut at an angle into pieces
- 1/2 cup butter
- 3 Tbsp honey
- 2 garlic cloves, chopped
- salt and pepper
- parsley for garnish, if desired
- Preheat oven to 425 degrees. In a medium saucepan, add butter and cook over medium-high heat. Whisk constantly until the butter starts to become frothy and brown. Add honey and garlic and remove from heat.
- Place chopped carrots into a casserole dish large enough not to crowd the carrots. Drizzle over carrots with browned butter sauce. Toss to coat evenly. Season with salt and pepper.
- Bake 20-25 minutes or until carrots are tender. Remove from oven and garnish with parsley.
Hummus makes a great lunch side or even main entree for adults and kids! Pair with carrot sticks, sliced naan bread, pita or even tortilla chips. Hummus is a great choice for vegetarians, packed with protein, healthy fat and fiber! Toddlers love to dip, so this recipe makes a great snack or meal addition for your little ones.
Try black beans and cannellini beans for more variety.