Black-Eyed Pea and Beetroot Hummus

• 400 g (14 oz) black-eyed peas (see tip)
• 250 g

Preparation

Rinse the peas and leave to soak in a large volume of warm water for a minimum of 12 hours, or overnight.

Vigorously rub the peas between your hands to remove the outer layer of skin, then rinse several times until no skin comes to the surface.

Preheat the oven to 200°C (400°F)</