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Black eye pea hummus, Roasted beetroot dip with pita bread-4

MONDAY MORNING COOKING CLUB: IT’S ALWAYS ABOUT THE FOOD

COLLECTED, CURATED, TESTED, SHARED:
OUR NEW BOOK OF GLOBAL RECIPES IS HERE!

 

 

People say to me, ‘I don’t understand you – you’re Black and you’re Jewish.’ And then, when I feed them, they get me immediately. But how could I possibly understand what it’s like to be really Jewish?
Being Black is great preparation. I talk with my hands, I eat chicken, I complain, I survived my oppression.
What else do you need to know?” – Michael W. Twitty

On our Monday Morning Cooking Club global search to find the best Jewish cooks, we learnt that it’s a small world after all. Four different people introduced us to Michael W. Twitty. He’s a very busy man with a lot on his plate and we jumped up and down and waved our arms in the air until we got his attention. In his food, Michael brings together Jewish flavours with ‘soul cooking’, creating his own unique blend while honouring his identity. We love his ‘soul’ take on Middle Eastern hummus. 

This is one of many wonderful recipes from the global Jewish diaspora. You can read all about Michael’s fascinating journey and enjoy many more heartfelt stories in our new title ‘It’s Always About the Food‘ (HarperCollins Australia 2017), available now from online (such as Booktopia) and good book stores across Australia. It will be available in the U.S.A on 6th June, and the UK on 25th July and can be pre-ordered on Amazon U.S and Amazon U.K.

If you want to catch us in Sydney, Melbourne, Brisbane or Los Angeles in the first half of 2017, make sure you sign up for our newsletter which will give you all the info you need or check in with our Events Listing from time to time.

And if you’d like to help us share the MMCC love, please watch our book trailer (above) on youtube and share it with all your friends. Thank you.

Black-eyed Bean Hummus
Servings
8people
Servings
8people
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. In a food processor, process the black-eyed beans, pulsing for about 15 seconds at a time until the peas are broken down, scraping down the side of the bowl in between. This can also be done by hand with a masher.
  2. In a small bowl, whisk the olive oil and tahini together, then drizzle into the black-eyed beans, pulsing until incorporated.
  3. Add the lemon juice, garlic, brine or salt, sugar, chilli sauce, paprika, cumin, coriander and chilli powder and pulse again, adding more lemon juice or spices to taste if necessary.
  4. Spoon the hummus into a serving bowl. Sprinkle with the paprika, parsley and sesame seeds and drizzle with olive oil.
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NOTE: Rather than use the canned black eyed beans, we prepared ours from dried black eyed beans which we bought at a FABULOUS new shop in Sydney’s Double Bay called ‘Naked Foods’. They have an incredible array of nuts, dried fruit, grains, pulses and so much more. Most is organic, and much is kosher. They will grind your nuts or seeds fresh in the store. Tell them we sent you and you will be looked after. 

Simply soak the beans overnight, then rinse and boil in plenty of unsalted water for about 45 minutes or until tender. Drain and use as canned beans.

 

 

Monday Morning Cooking Club – It’s Always About The Food

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