Black-Eyed Pea Hummus

(Dec. 27, 2019) Christmas is over, but that does not mean it is time to relax as New Year’s celebrations are around the corner.

Menus should be planned at this point, but if indecision is crossing your path, allow me to make a few suggestions.

Once you have decided on an appetizer and main course, the rest of the menu should fall into place.

Black-eyed peas are a tradition on New Year’s Day and black-eyed pea hummus is a delicious, creative way to showcase the dish of good fortune.

Dried black-eyed peas are tastier than the canned version and produce a much better hummus.

The secret is to brine the beans with salt and baking soda. This process softens the skins, which promotes even cooking and keeps the skins from detaching from the bean.

The following recipe is based on dried black-eyed peas. If you prefer to use canned black-eyed peas, omit the brining instructions.

Black-Eyed Pea Hummus


4 teaspoons kosher salt

2 teaspoons baking soda

chicken stock (optional)

3 tablespoons minced garlic in a jar

16 ounces dried black-eyed peas

6 tablespoons good quality extra-virgin olive oil, plus extra for garnishing

2 tablespoons tahini

3 tablespoons fresh lemon juice

lemon zest of 1 lemon

½ teaspoon smoked paprika, plus extra for garnishing

3 tablespoons favorite hot sauce

kosher salt and freshly ground black pepper to taste

crackers, pita chips, or assorted vegetables to accompany hummus

edible gold dust for a garnish (can be purchased at Amazon)

1. Soak black-eyed peas overnight in enough water to cover the beans by at least 2 inches. Add 3 teaspoons of kosher salt and 1 teaspoon of baking soda.

2. Rinse beans thoroughly, add enough water to cover them, and add 1 teaspoon of kosher salt and 1 teaspoon baking soda. Chicken stock can be added to the water for extra flavor.

Simmer until beans are tender, about 35 minutes. Drain.

3. In a medium bowl, blend garlic, black-eyed peas, olive oil, tahini, lemon juice, lemon zest, paprika, hot sauce, salt and pepper. If you own an immersion blender, this is the time to use it.

4. In a large bowl, place a sieve that contains the hummus, and strain the mixture by using a large spoon and pressing the hummus against the sieve. Scrape the creamy hummus that comes through the sieve into another bowl.

5. Place the hummus in a serving bowl and using the back of a small spoon, make a circular indentation in the hummus. Add olive oil so it floats on top of the hummus.

Add a few sprinkles of paprika and freshly ground pepper. Serve with pita chips, crackers, or fresh vegetables.

6. Black-eyed pea hummus also makes a great amuse bouche.

Place a small amount of hummus on a Chinese soup spoon and garnish with black-eyed peas and edible gold dust.

The protein should be your next consideration, and speaking of meat, there is nothing better than a thick, juicy slab of prime rib.

Luscious, succulent texture is what one should strive for and moisture loss is proportional to meat temperature. That is why cooking prime rib at a low temperature is the preferred method.

But sometimes moisture retention has a down side; the ability to obtain a gorgeous char is lost. Cooking the meat at a high temperature for 30 minutes, then reducing it for the remaining cooking time will produce tender, mouthwatering meat that has a gorgeous crust.

While prime rib can be sold bone-in or boneless, a bone-in roast is your best bet.

Season the meat the day before you plan to cook it, this way the seasonings have a chance to marinate the meat.

Always allow the meat to come to room temperature (2 hours) before cooking.

Herb-crusted prime rib with horseradish cream sauce is a delicious way to ring in the new year. If your taste buds are salivating, the recipes have been provided.

Herb-Crusted Prime Rib with Horseradish Cream Sauce

Horseradish Cream sauce

¾ cup heavy cream

1 cup sour cream

½ cup prepared horseradish

juice of 1 lemon

kosher salt to taste

few pinches of white powder

Prime Rib

5-pound standing rib roast

3 tablespoons kosher salt

3 tablespoons freshly ground black pepper

2 teaspoons onion powder

2 teaspoons garlic powder

1 ½ teaspoons crushed rosemary

1 teaspoon dried thyme

3 tablespoons Worcestershire sauce

1 ½ tablespoons veal demi-glace

2 tablespoons extra-virgin olive oil

1. In a small bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon, salt and white pepper and blend until smooth. Cover and refrigerate until ready to serve.

2. In another small bowl, combine salt, pepper, onion power, garlic powder, rosemary, thyme, Worcestershire sauce, veal demi-glace and olive oil. Set aside.

3. Pat the rib roast dry with paper towels. Rub the entire roast with the seasoned mixture. Wrap in plastic and refrigerate for 12 to 24 hours.

4. Remove the plastic wrap and allow to stand at room temperature for 2 hours.

5. Position the rack in the lower third of the oven and preheat to 450 degrees.

6. Place the roast, fat side up, in a large roasting pan. Roast for 30 minutes, reduce heat to 325 degrees and cook to desired temperature. Allow meat to rest for at least 15 minutes.

7. Carve and serve with horseradish cream.

* On Dec. 17, I appeared on Delmarva Life and cooked the black-eyed pea hummus recipe. You can go to YouTube, type in Deborah Walker, black-eyed pea hummus and view the cooking segment for more detailed instructions.

Secret Ingredient – New Beginnings. “Every new beginning comes from some other beginning’s end.”

– Seneca

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