Black-Eyed Pea Hummus

Ingredients

• 1 head of garlic
• 5 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 1 15-ounce can black-eyed peas, rinsed
• 1 tablespoon fresh lemon juice
• Pinch of cayenne pepper
• 1 tablespoon chopped fresh chives
• 1 tablespoon fresh flat-leaf parsley

Steps

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.
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.
3. DO AHEAD: Hummus can be made 2 days ahead. Cover and chill.