I think everyone has a few go-to recipes that they keep in their back pocket for last minute parties, potlucks and office gatherings. Hummus is on my last minute list, for sure. Generally, you can't go wrong with hummus. If you have a blender/food processor some chick peas and tahini (everyone I know has a few cloves of garlic hanging around as well) you are basically done. It's so easy a kid could make it and people just love hummus.
I like to add lots of garlic and pine nuts to mine. I occasionally roast a red pepper in balsamic vinegar and olive oil and add that in as well.
I met a woman selling her hummus at the Hollygrove Farmer's Market a few weeks back. Hers was tangy and delicious. Her secret ingredient? Lime juice instead of lemon! It made a huge difference and I loved it.
Truth be told, if I have a taste for hummus it's pretty likely that I will just scoot over to the market and grab some Sabra brand hummus with some pita chips.
But....last night I was feeling bold and sassy. I stumbled upon Alon Shaya's hummus recipe. Alon Shaya is from Israel and the 2015 winner of the James Beard Best Chef South award. WHOA! Esquire magazine named his restaurant, Shaya, "The Best New Restaurant in America". I haven't made it there yet, but I was excited to try out Alon's variation of this Middle Eastern staple.
Alon Shaya's Hummus
1 lb dried chickpeas (2 1/2 cups)
8 garlic cloves, peeled
1 teaspoon baking soda
1/2 cup tahini
1/2 cup fresh lemon juice
1/3 cup EVOO
1/2 teaspoon ground cumin
Canola oil (for frying)
1/2 pound cauliflower, cut into 1/2 inch florets (used an entire head of cauliflower broken up into random sized florets)
1 large onion, halved and thinly (he means THINLY) sliced
1 1/2 teaspoons finely crushed pink peppercorns
2 teaspoons of curry powder
Cover the chickpeas, garlic and baking soda in two inches of water and bring to a boil. Cover and simmer over medium heat. Stir occasionally until chickpeas are tender, about 45 minutes.
Drain chickpeas, garlic, baking soda and transfer to the food processor: puree until silky smooth. Once smooth, turn off the machine and slowly add in tahini, lemon juice, olive oil and cumin. Salt as desired.
In a skillet heat up 1/4 inch of Canola oil. (I used vegetable). Add cauliflower and fry over medium/high heat, stirring until tender and browned, about 15 minutes. Transfer to a paper towel lined bowl to drain excess oil. Add 1 teaspoon of curry powder and salt and toss.
Pour off a majority of the oil and add the onions and a dash of salt. (Leave enough oil to generously coat the onions). Stir over medium heat until onions are translucent and beginning to brown. Add in the second teaspoon of curry powder and stir over heat until fragrant, about 3 minutes.
Plop the delicious hummus into a bowl and gently stir in cauliflower and onion. Garnish with parsley. Serve with warm pita, veggies or pita chips.
So, this hummus recipe was not of the quick, I just remembered I have an office party tomorrow, variety. It was, however, absolutely delicious.
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