Menu: Traditional Hummus Tahini Sauce Deconstructed Baba Ghanoush Jerusalem Salad
INGREDIENT LIST Produce: Fresh Garlic
English cucumber
Lemons (4 to 6)
Tomato, large (2)
Parsley
Red onion, medium (1)
Mint
Pomegranate (optional)
Whole eggplants, Italian (2)
EQUIPMENT LIST: Small food processor, immersion blender, or blender than can blend small amounts Rubber or silicone spatula Metal or high temp spatula Measuring cups Measuring spoons Small pot or medium sized saute pan Stove or burner Oven Large mixing bowls Serving bowls or small platters Large spoons/Serving spoons Small knife or skewer Chef’s knife or vegetable cleaver Paper or plastic bag Gloves Half cookie sheet or small roasting pan covered in either parchment paper or tin foil.
Grocery: Feta cheese
Pantry: 2 cans (15oz each) chickpeas, canned or 2½ cups reconstituted overnight and boiled. SAVE LIQUID! (aisle 2B) Tahini (aisle 1B) White distilled vinegar (aisle 2A) Extra virgin olive oil (aisle 2B) Ground Coriander (aisle 9C) Ground Cumin (aisle 9C) Ground Paprika (aisle 9C) Hot pepper flakes or Cayenne Pepper (aisle 9C) Sumac or Za’atar (aisle 9C) Black pepper (aisle 9C) Salt (both fine and kosher/coarse sea salt) (aisle 9C) Pine nuts (aisle 9C) Pomegranate molasses or date syrup (optional) (aisle 11B) Toasted pita chips (optional) (aisle 3B)
PREPARE BEFORE CLASS: Wash, measure and prep ingredients. Bring your questions!
Other: Ice cubes Water
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Recipes:
TRADITIONAL HUMMUS
4-5 Servings
INGREDIENTS:
Traditional Hummus - this page
2½ Cups chickpeas, either canned (2, 15oz cans) or chickpeas reconstituted overnight and boiled - SAVE LIQUID
Tahini Sauce - page 3
3 cloves raw garlic
Baba Ghanoush - page 4
¼ cup tahini (I recommend Soom tahini)
Jerusalem Salad - page 5
3 tbsp white distilled vinegar 2 lemons, juiced (approximately 3 Tbsp) 1 tbsp coriander 1 tbsp cumin 2 tsp paprika ¼ tsp hot pepper flakes or cayenne pepper 5-6 ice cubes Salt to taste Fruity extra virgin olive oil and pinch of sumac or za’atar to finish
INSTRUCTIONS:
1. Heat the chickpeas with the water used to reconstitute them, or, with the liquid from the can until the mixture reaches a boil. Turn off heat. 2. In blender add the hot chickpeas with ¼ cup of chickpea liquid. Pulse a few times. 3. Add all ingredients except for ice. Begin to blend slowly on low speed while adding the ice cube by cube. Continue blending until the mixture is smooth, fluffy, and creamy. 4. Using your spatula, transfer to a bowl. Use the spoon to smooth the top of the hummus in a circular motion. Sprinkle with sumac or za’atar and a couple chickpeas. Finish with olive oil and chopped parsley. 5. If desired, you can make a classic tahini sauce to drizzle on top (recipe next page).
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TAHINI SAUCE
4-5 Servings
INGREDIENTS: 2 cloves garlic 3 tbsp lemon juice 1/2 cup tahini 1/2 tsp ground cumin 1/2 tsp salt 3 Tbsp cold water INSTRUCTIONS:
B
lend all ingredients except for water. Slowly add the water until a liquid consistency. It may seize up, but that is OK. Finish with chopped parsley and cooked whole chickpeas if desired or if serving alone. This sauce is good in your refrigerator for up to one week.
Chef Rebecca Foxman facebook.com/foxandsonphilly instagram.com/foxandsonphilly/ (215) 372-7935 Visit foxandsonphilly.com/
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DECONSTRUCTED BABA GHANOUSH
4-5 Servings
INGREDIENTS: ¾ cup tahini sauce (full recipe previous page) 2 Italian whole eggplants, small to medium sized ¼ tsp kosher or coarse sea salt ¼ tsp sumac ¼ cup chopped parsley 1 tsp chopped mint 1 tbsp toasted pine nuts or pomegranate seeds for garnish. Can also use pomegranate molasses or date syrup. INSTRUCTIONS:
1. Set oven to 425º F. 2. Poke holes into eggplant using a knife or skewer. Place whole eggplant on sheet tray and place sheet tray in oven using lowest rack. Roast for 20-30 minutes. If eggplant starts to burn, lower temp to 400º F. 3. Remove from oven. Eggplant should be soft and have a roasted look. Place is bag and seal. Set aside for 10-15 minutes to steam in its skin. 4. Lower oven temp to 375º. 5. Peel skin from eggplant using your hands. Place the peeled eggplant back on cookie sheet. Gently press the eggplant to flatten so it is splayed out. Put back in oven for 5 minutes to reheat 6. Place eggplant in bowl or on platter. Sprinkle with salt. Pour the tahini sauce over top of the hot eggplant. 7. Garnish bowl with parsley, mint, pine nuts, sumac, and pomegranate seeds. Drizzle a little bit of fruity olive oil on top to finish. Serve with warm pita bread or pita chips.
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JERUSALEM SALAD 4-5 Servings INGREDIENTS: 1 English cucumber, seeded and diced 2 large tomatoes ½ medium red onion, small diced ½ cup feta, diced 1 bunch parsley, chopped (approximately ½ cup) 1 tsp mint, chopped 2 lemons, juiced (approximately 3 Tbsp) 1/3 cup fruity extra virgin olive oil 2 tsp salt (add half and taste before adding the rest) ½ tsp freshly ground black pepper Optional - toasted pita chips, crushed, to sprinkle on top INSTRUCTIONS:
M
ix all of the above ingredients. Serve immediately.
Chef Rebecca Foxman facebook.com/foxandsonphilly instagram.com/foxandsonphilly/ (215) 372-7935 Visit foxandsonphilly.com/
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