HUMMUS INGREDIENTS:
2 cans of garbanzo beans, rinsed and drained
½ t baking soda
6 T tahini (can found in most grocery stores-sometimes near the peanut butter)
2 T high quality olive oil
1 preserved lemon, roughly chopped, seeds removed (available at Harmon’s or TRY MY RECIPE @ https://petitefeastutah.com/blog/2014/10/30/preserved-lemons/)
½ lemon, juiced
2 cloves garlic
2 t ground cumin
2 t smoked paprika
4 T cold water
Salt if needed
METHOD:
Place garbanzo beans and baking soda in a pot and cover with 2” of water and bring to a boil over high heat. Boil for 5 minutes. Remove from heat, drain and rinse well with cool water.
Combine beans and preserved lemon in the work bowl of a food processor and pulse until well combined. Add tahini, garlic, olive oil, lemon juice, preserved lemon, spices and water. Blend until mixture is smooth and very creamy. You may need to add additional water to achieve the consistency you like. Set aside while you prepare toppings.
ROASTED GARBANZO BEAN TOPPING:
1 can garbanzo beans, rinsed and drained and patted dry
2 T rase el hanout (available at Harmons or you can substitute equal parts cumin, cinnamon, cayenne, ginger)
1 pinch salt
3 T olive oil
1 t dried oregano
Preheat oven to 350.
METHOD:
Combine garbanzo beans, ras el hanout, salt, oregano and olive oil in a bowl. Toss well to combine and distribute flavors throughout. Place seasoned beans on a rimmed baking sheet lined with aluminum foil. Roast in oven for 20 minutes until golden brown and crispy. Be sure to shake pan midway through to ensure even cooking. While beans roast, prepare tomato salad.
TOMATO CUCUMBER SALAD TOPPING:
1 basket cherry tomatoes, halved
1 cucumber, peeled, seeded and cut into ¼” chunks
3 oz feta crumbled
¼ C parsley, minced
2 T olive oil
½ lemon, juiced
Salt and pepper
METHOD:
Combine all ingredients in a bowl, toss well and season with salt and pepper.
To serve: spread the hummus in a large serving bowl. Spoon the ras el hanout chickpeas over the hummus along with the accumulated oil in the bottom of the sheet pan. Top with tomato cucumber salad. Drizzle with additional olive oil if desired and serve with fresh pita or vegetables to dip. Leftovers keep well, refrigerated for up to a week
Serves a crowd
