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 is also available in the U.S.A and the UK and through Amazon U.S and Amazon U.K.

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

Course Sides and Starters
Servings 8 people


  • 425 grams tin black-eyed beans (peas) rinsed and drained (or dried beans, see below)
  • 1/4 cup extra virgin olive oil plus extra for drizzling
  • 1/3 cup Tahini (raw sesame paste)
  • 4 cloves garlic crushed
  • 1 tablespoon preserved lemon brine or 1 1/2 teaspoons sea salt
  • 1 teaspoon brown or raw sugar
  • 1 teaspoon hot chilli sauce such as Sriracha
  • 1 teaspoon sweet or smoked paprika plus extra to garnish
  • 1/2 teaspoon chilli powder
  • 2 tablespoons chopped flat-leaf (Italian) parsley to garnish
  • 1 tablespoon sesame seeds to garnish


  • 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.
  • In a small bowl, whisk the olive oil and tahini together, then drizzle into the black-eyed beans, pulsing until incorporated.
  • 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.
  • Spoon the hummus into a serving bowl. Sprinkle with the paprika, parsley and sesame seeds and drizzle with olive oil.



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

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