 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
An American take on the classic Mediterranean recipe. A nice alternative to serve for friends with sesame allergies. Published in the Washington Post, July 2008. I'd double the recipe. Ingredients:
1/4 cup olive oil |
1 medium bulb of garlic (containing 10 to 12 cloves) |
1/4 cup red onion, thinly sliced |
1 (15 ounce) can black-eyed peas, drained and rinsed |
2 1/2 ounces roasted red peppers, drained (about 1/2 cup) |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Preheat the oven to 350 degrees.
2. 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.
3. 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.
4. 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.
|
|