Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis


Amuse-Bouche from Issue 5 – Spring / Summer 2014 – Caravan

Crispy discs of nigella and sesame seed-speckled flat bread, quick- pickled cauliflower and peppers steeped in turmeric and coriander, and hummus make for a smorgasbord suited for an arid, desert landscape.

serves about 8

  • 1 ⅓ cups cups dried chickpeas
  • 1 tsp baking soda
  • 2 garlic cloves
  • 1 ¼ cups well-stirred tahini
  • cup lemon juice
  • 1 ¾ tsp salt

  • 1

    Soak chickpeas overnight in enough water to cover by several inches.

  • 2

    Drain the chickpeas and and place in a pot along with baking soda and enough fresh water to cover by about triple so the chickpeas have plenty of room to expand while cooking.

  • 3

    Bring to a boil, then simmer until very tender, about 45 minutes to an hour, then drain them.

  • 4

    In a food processor with the blade running, drop the garlic into the shoot and let it bounce around until chopped. Add the chickpeas and process until ground. While the blade is still running, add in the tahini, lemon juice, salt, and about ½ to ¾ cup water, processing until humus is very smooth. Don’t skimp on the processing, you wamt it to be creamy.

  • 5

    Bring the hummus to room temperature then serve or chill until later.