Pigeon Pea Hummus Pineapple and Mango

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PIGEON PEA HUMMUS WITH GRILLED INGREDIENTS DIRECTIONS PINEAPPLE AND MANGO For Hummus Hummus 3 cups cooked drained pigeon peas 1. Add pigeon peas in the food processor and mix until it SALAD 1 1/3 cup of light roasted tahini has a paste consistency. 5 confit or roasted garlic cloves 2. With the machine running add the tahini, roasted or 4 tablespoons fresh lemon juice confit garlic and lemon juice. lemon zest 3. Finally add slowly the iced water until you get a smooth 1 cup of ice water Xavier Pacheco and creamy paste, adjust salt as needed. salt to taste Chef and Owner of La Jaquita Baya Restaurant 4. Transfer to a glass bowl and cover with plastic. REALITY ADELANTE For Grilled Pineapple and Mango Salad 5. Refrigerate if needed. 1 cup sliced and grilled pineapples cut in cubes 1 cup mango slices cut in cubes Grilled Pineapple and Mango Salad ½ cup grape tomatoes in halves 1. Mix fruits and leaves in a mixing bowl. ½ cucumber cut in cubes 2. Add lemon juice to taste and season with sumac and salt. ½ cup Mediterranean parsley leaves or long leave parsley ½ cup cilantro leaves Plating ½ cup lemon basil leaves (or any 1. On a large plate, spread hummus on the bottom. other basil) 2. Mix fruits and herbs, plate in the middle. INTENTION ½ cup fresh lemon juice salt 3. Finish with a nice extra virgin olive oil and some more sumac. This recipe describes the beauty of food evolution. When Israel was born, sumac 4. Serve with warm pita bread. many Jews migrated from different parts of the world, bringing with them extra virgin olive oil ingredients and different culinary traditions. Hummus and tahini represent the influence of Eastern Asia and the Arabic countries, while the tomatoes, garlic and cucumber are from the Mediterranean area. The combination of flavor that I experienced represents Israel’s gastronomic reality. I was enchanted with the burst of flavor. This is my Caribbean inspired interpretation. ECuaJei!!!.

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