L ifestyle /C ulture
A Riff on Hummus
F OOD
KERI WHITE | JE FOOD COLUMNIST
I know, I know, why mess with
perfection? Hummus is practically
its own food group in my
house. Whether it’s the store-
bought version we pull out as
a quick snack on the run or a
gussied up homemade version
a la Zahav, served warm with
various salatim for a decadent
vegetarian meal, we all simply
love it.

But I got to thinking, what
if I mixed it up? Swap out a
different type of beans for
the chickpeas. Take the flavor
profile in another direction,
say, South American? Make
the salatim to complement this
new concoction.

Well, it was a revelation. We
loved this, well, for lack of a
better term, Argentine hummus.

It featured white beans in place
of the chickpeas and chimich-
urri in place of the tahina. I
bought the chimichurri from a
local chef who was selling her
wares at the Sisterly Love Food
Fair, but it is certainly something
that can be made without
tremendous difficulty.

This experiment was so
deliciously successful, I am
contemplating other variations
“Argentine” hummus platter
Photo by Keri White
on the theme — cannellini beans
and pesto with crusty semolina
bread or pinto beans and salsa of vegetable dishes (see below) cook this for less time
with tortillas. Stay tuned!
and crusty bread.

ARGENTINE “HUMMUS”
Serves 4-6 as a meal or more as
an appetizer
We served this with a sampling
SHOP THE
HOUSE FROM
YOUR HOME.

In a large pot, cover the
soaked beans with water —
it should be filled to about 3
inches above the beans. Add
a pinch of baking soda; this
alters the pH of the water and
is said to deliver softer beans.

Bring the beans to a boil, then
cover them and lower the heat.

Simmer for about 2 hours until
the beans are soft. You can’t
really overcook the beans, so
if you are in doubt, give them
some more time to simmer.

Drain the beans, return
them to the pot, and add
chimichurri. Using
an immersion blender, puree
the “hummus” to the desired
texture and taste; add salt and
pepper as needed. Serve warm,
at room temperature or chilled.

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PHILADELPHIA, PA 19115
18 APRIL 22, 2021
1 pound white beans,
soaked and drained
Pinch baking soda
1½ cups chimichurri sauce,
either homemade or
bought Salt and pepper to taste
1 bunch broccolini, rinsed
and tough stem trimmed
1 tablespoon oil
Salt and pepper to taste
Juice of ½ lime
Heat your oven to 400
degrees F. Line a small baking
sheet with parchment. Toss
the broccolini with the oil, salt
and pepper and spread it onto
the sheet. Bake it for about 30
minutes until the vegetables are
charred. Remove the broccolini
from the oven, place it in a bowl
and spritz it with lime.

CUMIN-CAYENNE SPICED
CARROT COINS
Serves 4
I used rainbow carrots here, but
the regular orange ones work
just fine. I also cut them into
coins for quick cooking, but
you can roast them whole or
in larger chunks, if preferred.

The cayenne pepper packs a
punch, and complements the
sweetness of the carrots nicely.

If the heat is too much for
you and your crew, simply omit
CHAR-ROASTED BROCCOLINI or reduce it and, if you are spice
Serves 2-4
lovers, give it an extra sprinkle.

We love the char on a vegetable;
it gives it a depth, heft and
crunch. But if your crew prefers
a less-blackened version, simply
JEWISH EXPONENT
1 bunch carrots, sliced into
coins 1 tablespoon oil
1½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
Heat your oven to 400
degrees F. Line a cooking tray
with parchment. Toss the
carrots with the oil and season-
ings. Spread them out onto the
tray in a single layer. Roast
the carrots until the desired
doneness, about 20 minutes, or
longer if browning or charring
is desired.

BEETS AND GREENS
Serves 4
I use both parts of the beet
— the greens are wonderfully
nutritious, and I feel like I’m
getting an extra vegetable “for
free” when I buy a bunch of
beets with the greens attached.

For the beets:
4 beets
Salt and pepper to taste
Boil the beets in lightly
salted water in a medium-sized
saucepan for about 30 minutes,
depending on their size. Drain
them and set them aside. When
they’re cool enough to handle,
peel the beets and chop them
into bite-sized chunks. Toss
them with salt and pepper.

Serve warm or chilled.

For the greens:
Greens from 4 beets, rinsed
well and chopped, stems
included 1 tablespoon oil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon red chili flakes
Juice of ½ lemon
In a large skillet, heat the oil
and garlic over medium until
it is sizzling. Add the salt and
chili flakes, then the greens.

Using tongs, turn the greens
over regularly to ensure even
cooking. When done, about
6-8 minutes, spritz them with
lemon juice and serve. l
JEWISHEXPONENT.COM