Sicilian Hummus

An unusual Hummus that was delicious!

Sicilian hummus (ceci alla Sicillia)

38 ounces chickpeas, rinsed and drained (2 cans)
2 teaspoons garlic juice
10 each sage leaves, fresh, cut with scissors
8 each saffron threads
1 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground tumeric
1/2 teaspoon cinnamon, ground
1/2 teaspoon thyme, dried
1/4 cup olive oil
2 Tablespoons lemon juice
1/4 cup orange juice
Smooth orange hummus (below)

1. Toss chickpeas with garlic juice and set aside.

2. Combine sage, saffron, salt, sugar, pepper flakes, turmeric, cinnamon and thyme in a small bowl and crush between your fingers to blend. Saute mixture in oil in a skillet over medium heat until fragrant, about 3 minutes.

3. Add reserved beans and toss to coat in oil. Cook for 6 to 8 minutes.

4. Remove from heat and deglaze with lemon juice to make a sauce.

5. Scrape into a wide mixing bowl and add orange jice. Coarsely crush with a potato masher, then fold in orange hummus and serve.

Yield: 12 servings



Smooth Orange Hummus

1/4 cup sesame seeds, toasted
6 cloves garlic
1/2 ea orange, seeded, peel and pith intact
1/4 cup lemon juice
2 teaspoons sea salt
3/4 cup olive oil
19 ounces garbanzo beans, drained and rinsed (1 can)

Yield: 36 ounces

Source
Author: Chef/Partner Stephen Lanzalotta, Slab, Portland, Me.
Source: Plate Magazine