By: Beth Jones
For the Hummus
- 2 cups mung beans from Bean Market, rinsed
- Zest from 1 lemon
- 3 Tablespoons freshly squeezed lemon juice
- 1 large clove garlic
- ⅓ cup tahini
- ¼-½ cup warm cooking water from the mung beans
- ¼ cup olive oil
- ½ teaspoon Aleppo chili or other chili flakes
- 1 teaspoon salt
- 3 cranks of freshly ground black pepper
Crispy Shallot Pepita Mix
- 3 Tablespoons olive oil
- 2 large shallots,cut into thin rings
- ½ cup pepitas
- 1 Tablespoon maple syrup from Horners Corner
- Pinch of Aleppo chili
- Pinch of salt
Vegetables, for serving
For fall or winter–sub with any seasonal vegetables!
- 1 large delicata squash, split lengthwise, seeded, and cut into half moons
- Appx. 20 Brussels sprouts, ends trimmed if necessary
- 1 small head cauliflower, cut into florets
- 1 black Spanish radish, thinly sliced on a mandolin, store in water until serving
- 1 watermelon radish, thinly sliced on a mandolin, store in water until serving
For the hummus: Place the mung beans in a medium pot, add a generous pinch of salt, and cover with 2 inches of water. Bring to a boil and cook for 20 minutes or until tender. Drain the beans, reserving the cooking liquid. Put the beans in the bowl of a food processor and blend for 1 minute. Add the.lemon zest, lemon juice, and tahini, and blend. With the motor running, begin slowly adding the warm cooking liquid through the pour spout of the food processor, blending just until smooth. Next, blend in the olive oil, salt, Aleppo and black pepper. Season to taste with more lemon, salt, pepper and Aleppo. Pour the hummus into a serving dish.
For shallot pepita mix: Heat the olive oil in a medium cast iron pan over medium heat. Add the shallots and fry until nicely browned and crispy. Remove the shallots from the pan and place on a paper towel to drain. Add the pepitas and toast until they begin to pop. Drizzle in the maple syrup and stir to coat the pepitas. Turn off the heat and add the Aleppo and salt. Allow the pepitas to cool and then mix with the shallots. Sprinkle over the top of the hummus.
For grilled vegetables: Preheat a grill to medium high heat, or an oven to 500. Rub the squash, Brussels sprouts and cauliflower with olive oil,salt and pepper and grill, or roast on a greased sheet pan, until nicely browned. The veggies will cook at different rates so use separate pans for each vegetable if roasting in the oven.
Drain the radishes and arrange all the veggies on a serving platter. Serve with the hummus.
Join us for Mill City Cooks chef-led classes for more recipes every Saturday!