Dining Make it at Home

Amar Santana’s Five Variations on Hummus

The intrepid and confident Amar Santana brings his lively touch to The Hall Global Eatery, delighting fans with bold creations like Tasting of Hummus, an imaginative sampler with flavors that surprise. Using a classic hummus recipe as the foundation, Amar provides the unexpected twist by adding one of the following: sambal oelek, chiquillo pepper, beet, kimchi and edamame. All of these are inspired by the globe-trotting vibe of his newest restaurant and his international culinary adventures, from Morocco to Seoul.

 

Variations on hummus, clockwise from top left: edamame, classic, kimchi, spicy and beet
Level: Easy

 

 

CLASSIC HUMMUS

Ingredients:

–  1 – 15 oz. can of chickpeas (garbanzo beans), drained, or 1 ½ cups cooked chickpeas

–  ¼ cup fresh lemon juice

–  5 large garlic cloves for garlic confit

–  3 tablespoons olive oil

–  ¼ cup tahini

–  ½ teaspoon salt

–  ¼ teaspoon ground coriander

–  ¼ teaspoon toasted and ground cumin 

Procedure:

To make garlic confit: Place peeled garlic cloves in olive oil so they are completely submerged, cook on low until garlic is super soft. Strain garlic from oil. 

Place all ingredients, including softened garlic, in a food processor and blend until smooth. If necessary, add a small amount of water if too thick. Taste and adjust seasoning, lemon juice and tahini to your preference.

 

SPICY HUMMUS

Add to classic hummus recipe:

–  2 tablespoons piquillo pepper, drained and coarsely chopped

–  2 teaspoons sambal oelek

Procedure:

Add piquillo pepper and sambal oelek to the classic hummus in a food processor; mix well. Texture must be smooth. Taste for spice level—add more sambal if desired. 

 

KIMCHI HUMMUS

Add to classic hummus recipe:  

–  4-5 tablespoons kimchi (store bought)

–  3 tablespoons fresh lemon juice

Procedure:

Take kimchi from jar and chop; blend with lemon juice.  Add mixture to classic hummus and blend. Taste for seasoning.

 

BEET HUMMUS

Ingredients:

–  1 cup classic hummus  

–  ¾ cup peeled, cooked red beets, coarsely chopped

–  2 tablespoons fresh lemon juice

–  5 garlic cloves (make additional garlic confit; see classic hummus recipe)

Procedure: 

Add beets, lemon juice and garlic confit to taste to food processor; blend until smooth. Add in one cup of classic hummus, blend. Taste for seasoning.

             

EDAMAME HUMMUS

Ingredients:

–  1 cup shelled edamame beans, cooked according to package directions until soft  

–  3 tablespoons fresh lemon juice

–  5  large garlic cloves (for garlic confit)  

–  3 tablespoons olive oil (for garlic confit)

–   ¼ cup tahini

–  ½ teaspoon salt

–  ¼ teaspoon ground coriander

–  ¼ teaspoon toasted and ground cumin

–  Water as needed 

Procedure:

Add garlic to olive oil, completely submerging; cook on low until garlic is super soft. Strain garlic from the confit oil.  Place edamame and other ingredients in a food processor, blend until smooth. If too thick, add water to thin consistency. Taste for seasoning.

 

To Assemble Hummus Tasting:

Warm fresh pita in oven, cut in triangles. Pita chips may also be added. Place on platter (cover warm pita to keep pliable)

Rinse and dry an English seedless cucumber. Score the outside skin with fork tines; cut into slices on a diagonal.   

Spoon the different hummus flavors into individual bowls or directly onto platter. Garnish:

  • Classic hummus – olive oil and paprika
  • Spicy hummus – chopped fresh parsley or chives
  • Kimchi hummus – dollop of puréed kimchi
  • Beet hummus – zaatar
  • Edamame hummus – olive oil and whole edamame beans

 


Chef Amar Santana

 

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