Black-Eyed Pea Dip - cooking recipe

Ingredients

3 (10 oz.) pkg. black-eyed peas, cooked according to directions
2 garlic cloves, unpeeled and roasted at 350~ until soft
chicken stock (as needed)
1 tsp. Dijon mustard
1/4 c. red wine vinegar
1 tsp. sugar
1/2 c. olive oil
salt and pepper
more vinegar
1/2 c. diced red onions
pita wedges for serving
fennel sticks, in chunks (for serving)

Preparation

Add roasted (peeled) garlic to cooked peas and puree in a food processor.
Add stock, mustard, vinegar, sugar and olive oil. Taste for salt, pepper and vinegar, and add if needed.
Stir in red onions.
Chill.
Serve with pita wedges and fennel sticks for dipping.