Ingredients:
1 tablespoon olive oil
1 large onion, chopped
6 cloves roasted garlic, minced
1 1/2 cups salt-free black-eyed peas
1/2 cup sun-dried tomatoes softened in warm water
4 ounces of fat-free cream cheese
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
2 to 3 tablespoons chopped fresh basil
1/4 teaspoon thyme
Salt and freshly ground pepper to taste
Directions:?Heat the oil in a skillet. Add the onions and sauté over moderate heat until translucent. Combine the onion mixture with all the remaining ingredients, except the salt and pepper, in the container of a food processor and process until completely smooth. Drizzle in 2 tablespoons of tomato water (water used to soften sun-dried tomatoes), to loosen the consistency. Stop and scrape down the sides as needed.
Season to taste with salt and pepper. Serve in a bread "bowl." Place on a large platter and surround with radish, celery and carrot sticks.
-- Recipe by Chef David Hendriks, Trident Medical Center