1. Rinse black-eyed peas. In a large saucepan combine black-eyed peas and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or place beans in water in pan; cover and let soak in a cool place overnight.) Drain and rinse black-eyed peas.

   Test Kitchen Tip: If you don't plan to make the Pickled Black-Eyed Peas for garnish, soak and cook only 12 oz. dried black-eyed peas.

2. Place thyme, bay leaf, and 4 cloves smashed garlic on a 5-inch square of double-layer 100%-cotton cheesecloth. Gather up edges and tie into a sachet (little pouch) with kitchen string.

3. In a large saucepan combine soaked peas and herb and garlic sachet. Add enough water to cover peas (6 cups). Bring to boiling; reduce heat. Simmer, covered, until peas are very tender, 45 minutes to 1 hour.

4. While peas are cooking, roast garlic bulb. Preheat oven to 375°F. Cut off the pointed top portion of bulb, leaving bulb intact but exposing individual cloves. Brush sides and top with the 2 tsp. olive oil. Wrap in foil. Bake until cloves are soft when pressed, 45 minutes to 1 hour. When cool enough to handle, squeeze roasted garlic from skins; discard skins.

5. When peas are cooked, drain excess liquid and discard herb and garlic sachet. Reserve 1/4 of the cooked black-eyed peas (1 3/4 cups) for Pickled Black-Eyed Peas (if using) or another use. In the bowl of a food processor combine drained peas, the 1/2 cup olive oil, the miso, roasted garlic, lemon juice, and 1/4 cup water. Cover; process until mixture is very smooth, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately or cover surface with olive oil and place plastic wrap directly on the surface of the hummus to prevent a skin from forming. Chill up to 3 days. Serve garnished with Pickled Black-Eyed Peas.

Pickled Black-Eyed Peas

1. Combine 3/4 cup apple cider vinegar, 1 chopped shallot, 1 tsp. sugar, and 1/4 tsp. salt, stirring until sugar is dissolved. Stir in 1 3/4 cups cooked black-eyed peas. Cover; let stand at room temperature 1 1/2 hours or chill up to 3 days, stirring occasionally. Drain before using. Store in an airtight container in the refrigerator up to 5 days.