Hummus de gandules (pigeon peas)

INGREDIENTS

  • 2 cans of pigeons peas well rinsed

  • 2 tbsp. unsalted butter

  • 2 tbsp olive oil, plus extra to finish

  • 3 garlic cloves, peeled and crushed 

  • 1 tsp ground cumin

  • 2 cups diced cherry tomatoes

  • bunch of coriander leaves chopped

  • 4 tbsp tahini paste  

  • 1 juice of one lemon

  • Salt and black pepper 

  • ½ small red onion, peeled and sliced very thin

  • Pinch of Pimenton (smoke paprika)

Directions:

  1. Put the butter and oil in a large sauté pan and place on a medium-high heat. Once the butter melts, add the garlic and cumin, and cook for a minute. Add the tomatoes, chopped coriander and the pigeon peas. Cook, stirring, for a couple of minutes, then add the tahini, lemon juice, 1/2 cup of water, a teaspoon of salt and a good grind of black pepper. Turn down the heat to medium and cook gently, stirring, for a few minutes more, until hot and thickened. Process in a food processor for 3 minutes and add the lemon juice.

  2. Spread on a flat platter, run a fork through to make a wavy pattern on top, and scatter on the sliced onion, the remaining coriander and a final drizzle of olive oil. Add some smoke paprika for a finishing touch.

Clarissa Llenza