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Haitian Pikliz

By
Abdul Rafay
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0
A plate of Haitian pikliz on a wooden table.

Every Haitian home has a jar or two of pikliz, a spicy pickled slaw, in the fridge. It’s great as a garnish, particularly with grilled meats, gifting your plate with a wake up kick to the tastebuds. Chef Claudy Pierre’s version is phenomenal with any meat during any season of the year.

Where Does The Name Pikliz Come From?

Pikliz gets its name from piquer, a French word that means “to sting,” alluding to its kick of spice and bitterness from the fermentation. The taste of Haitian Pikliz is similar to kimchi or other fermented cabbages, and you can serve it as a side dish with Haitian Pork Griot.

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A plate of Haitian pikliz on a wooden table.

Haitian Pikliz

  • Author: Claudy Pierre
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Description

A staple of Haitian cuisine.

Ingredients

Scale
  • 2 cups cabbage, shredded
  • 1 cup carrot, grated
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 3 scallions, sliced
  • 1 shallot, sliced
  • Scotch bonnet pepper, divided
  • Salt, to taste
  • Pepper, to taste
  • 2 cups white wine vinegar

Instructions

  1. Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
  2. Put on gloves, and thoroughly mix using your hands. Pack down the pikliz into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.

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Recipe by Claudy Pierre
Photography by Jacqueline Moss

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Haitian Cremas, a Drink for Special Occasions

By
Abdul Rafay
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0
A glass of cremas with anise and a cinnamon stick in it.

When you think of cremas think “creamy,” “family,” “laughs,” “spices,” and “alcohol.” This Haitian version of egg nog or coquito is rich and delightful, and easy to make, often shared with family and friends during the holiday season. However, you can make it for any special occasion

The History of Haitian Cremas

Cremas most likely emerged around Haitian independence in 1804, though no one person is named as its original inventor. There’s a particular style of rum popular in Haiti, clairin, that’s best for cremas. Clairin uses local cane sugar in its distillation process, mixing well with the citrus and spices in cremas. Some say the secret to cremas is lime juice and lemon juice to thicken it and balance out the flavors. Cremas joins the pantheon of celebratory drinks from around the world like coquito, eggnog, and mulled wine as something to bring heart and spirit to the holidays.

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A glass of cremas with anise and a cinnamon stick in it.

Haitian Cremas, a Drink for Special Occasions

  • Author: Claudy Pierre
Print Recipe

Description

A Haitian holiday drink to celebrate family.

Ingredients

Scale
  • 2 cans evaporated milk
  • 4 cans sweetened condensed milk
  • 2 cans cream of coconut
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 2 tsp star anise extract
  • 2 tsp cinnamon
  • 2 tsp grated nutmeg
  • 2 tsp limejuice
  • 2 cups rum, such as Barbancourt

Instructions

  1. Add the milks and cream of coconut in a large bowl then mix thoroughly. Add vanilla, almond, and star anise extracts, then cinnamon and nutmeg to the mixture. Add the limejuice. Add the dark rum and mix thoroughly.
  2. Allow cremas to sit for 2 to 3 minutes and then use a funnel to pour the mixture into bottles. Now it’s ready to serve at room temperature or chilled – drink up!

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Recipe by Claudy Pierre
Photography by Jacqueline Moss

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Haiti’s Famous Soupe Joumou

By
Abdul Rafay
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0
A bowl of soupe joumou on a tablecloth on a white background.

Soupe Joumou is Haiti’s most popular and symbolic soup. The resilient people of Haiti decided to celebrate its independence by eating the soup French deemed “upper class” the very minute Jean-Jacques Dessaline abolished slavery and declared Haiti independent from its French rulers.
The preparation of Soupe Joumou begins with simmering beef, squash, and a medley of fresh vegetables such as carrots, celery, and onions. The result is a comforting, savory broth that’s both nourishing and satisfying. Traditionally, it’s served with pasta, potatoes, and sometimes even dumplings, adding texture and substance to the dish. The flavors of garlic, thyme, and Scotch bonnet peppers enhance the taste, making each spoonful a true taste of Haiti. Sip slowly and savor the flavors that are brought to us by Chef Claudy Pierre.

About Soupe Joumou

Beyond its culinary excellence, Soupe Joumou holds immense cultural and historical significance. It was once a dish reserved for the French colonizers, but after the Haitian Revolution, the newly freed Haitian people adopted it as a symbol of their independence and resilience. The soup represents freedom, strength, and the triumph of Haitian culture over adversity. Whether you’re preparing it for a holiday gathering or just craving a bowl of comforting soup, Soupe Joumou brings people together. This flavorful Haitian classic has earned its place as a symbol of pride and celebration. Make sure to try this rich, flavorful soup, and experience a taste of Haitian heritage in every bite.

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A bowl of soupe joumou on a tablecloth on a white background.

Haiti’s Famous Soupe Joumou

  • Author: Claudy Pierre
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Description

The national dish of Haiti.

Ingredients

Scale
  • 1 lb stew meat (beef, pork, or shrimp)
  • Epis (recipe on tablemagazine.com)
  • ½ to 1 lb butternut squash
  • 2 lb pumpkin
  • Salt and black pepper
  • Olive oil
  • 10 cups vegetable, beef, or chicken stock
  • 2 tbsp tomato paste
  • 1 lb cabbage, finely chopped
  • 2 carrots, peeled
  • 2 celery stalks
  • 1 cup onion, diced
  • 2 turnips, peeled and diced
  • 2 potatoes, cubed
  • 1 cup tomato sauce
  • 5 parsley sprigs
  • 1 Scotch bonnet pepper
  • 1 lb pasta noodles

Instructions

  1. Marinate the stew meat overnight in epis seasoning base.
  2. Season butternut squash and pumpkin in salt, pepper, and olive oil, and roast for 45 minutes at 300 degrees.
  3. Puree the squash and pumpkin in vegetable stock.
  4. In a stockpot, add more oil, tomato paste, and meat and brown on all sides until caramelized. Cover and continue cooking 20 minutes over medium heat.
  5. Next, add 3 cups of water and the pureed squash and pumpkin; bring to a boil.
  6. Add the vegetables, tomato sauce, parsley, and top with the Scotch bonnet pepper, bring to a boil then simmer for 1 hour. (Don’t forget to remove the whole Scotch bonnet before continuing the recipe.) Now add the pasta and cook until soft.
  7. Serve with toasted Haitian bread and share with close family and friends.

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Recipe by Claudy Pierre
Styling by Rafe Vencio

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Haitian Pork Griot

By
Abdul Rafay
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0
A plate of Haitian pork griot on a white background.

Haitian Pork Griot is a fun family favorite that you find at most gatherings with other delicious fried fritay (finger food) assortments such as plantain, banan péze, goat, or beef. Pork griot is typically deep-fried, but can be broiled for a still-charred, less messy, and always tasty meal. For the non-pork eaters, follow the same routine with goat or turkey. Chef Claudy Pierre’s delectable vision here ensures that not a nite will be left at the end of your party.

History of Haitian Pork Griot

Sometimes you’ll see griot spelled as griyo, but no matter how you spell it, it’s the same delicious dish. A griot is also a name for a traveling poet or storyteller in West African traditions, which is a fitting name for this dish that is a Haitian family tradition. The origins of griot go back to the African diaspora, where enslaved Africans brought their culinary traditions to Haiti. The name “griot” comes from the French word “grillage,” meaning “grilled” or “roasted,” referencing the preparation method used to cook the pork. As Haiti fought for independence, griot became a symbol of the country’s resistance and cultural resilience.

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A plate of Haitian pork griot on a white background.

Haitian Pork Griot

  • Author: Claudy Pierre
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Description

A deliciously shareable Haitian dish.

Ingredients

Scale

For the griot: 

  • 1 Scotch bonnet or habanero chile
  • Epis (Haitian seasoning base, see below)
  • 1 medium onion, diced
  • 1 green pepper, diced
  • ¼ cup parsley + more for serving
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 6 sprigs fresh thyme
  • 2 garlic cloves, finely chopped
  • ¼ cup cider vinegar
  • Juice of 1 orange
  • Juice of 1 lemon
  • Juice of ½ lime
  • 1 tbsp Worcestershire sauce
  • 3 lb pork shoulder, cut into 1 1/2-inch chunks
  • 2 tbsp coconut oil or olive oil, more as needed

For the epis:

  • 10 parsley sprigs
  • 2 celery stalks
  • 2 cups cilantro
  • 2 green bell peppers
  • 3 scallions
  • 2 chicken bouillon cubes
  • 5 thyme sprigs
  • 3 garlic heads
  • Juice of 1 lime
  • ¼ cup olive oil
  • 1 tbsp vinegar

Instructions

For the griot:

  1. Quarter and chop the chiles then add epis, onion, bell pepper, parsley, salt, pepper, thyme, and garlic into a heavy pot with a lid. Mix in vinegar, juices, and Worcestershire sauce. Add the pork. Cover pot and refrigerate overnight.
  2. The next day, remove from the fridge at least no more than 3 hours before cooking. Preheat oven to 325 degrees. On stovetop, heat on high and bring to a simmer then cover and transfer to the oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
  3. Remove meat from the pot with slotted spoon, allowing excess liquid to drip back into the pot. Pick any veggies and herbs off the meat, and then transfer meat to a baking sheet. Drizzle meat with 2 tablespoons oil and a pinch of salt and toss to coat. To make a sauce, strain cooking liquid through a mesh sieve to remove solids. Return sauce to pot and simmer over high heat until reduced by half, 25 to 30 minutes.

I love to deep-fry the griot, but it gets pretty messy, so here is the broil method:

  1. Fire-up the broiler and then add the meat, tossing occasionally until meat is evenly browned, about 5 to 10 minutes. To serve, drizzle pork with oil, crown with sauce, and garnish with parsley and thyme. Serve with rice and a side of pikliz.

For the epis:

  1. Blend all ingredients in a blender or food processor. Store in mason jars and refrigerate. Great for marinating and adding life to any savory dish, and also can be used as a dipping sauce.

Did you make this recipe?

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Recipe by Claudy Pierre
Styling by Rafe Vencio
Photography by Dave Bryce

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Gnocchi alla Romana with Pesto Genovese

By
Abdul Rafay
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0
A blue bowl of Gnocchi alla Romana with Pesto Genovese

Chef Curtis Gamble invited TABLE Magazine to spend a day in his kitchen with simple recipes and springtime flavors. He had our full attention with this first delicate and delicious plate. “I look for ways to be reductive,” Curtis says, explaning his keep it simple ethos. “Limiting myself to a certain ingredient or idea leads to creativity with texture, salt, fat, and acid. Allowing space and room for flavor to breath is a skill.” In a dish like Gnocchi alla Romana with Pesto Genovese, it would be easy for the heaviness of pasta to overtake the dish. We will never forget these gnocchi, with their earthy crispiness playing off of the vivid, garlicky sauce, or any of Chef Gamble’s veggie-forward dishes.

What Makes This Gnocchi “alla Romana”?

There are many different kinds of gnocchi, depending on the grain. What makes this gnocchi Roman-style is that it uses semolina, milk, and cheese, giving it a uniquely filling texture and flavor. However, Curtis paired it with a Northern Italian condiment, the classic Pesto Genovese recipe from the city of Genoa. That results in the combination dish of Gnocchi alla Romana with Pesto Genovese.

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A blue bowl of Gnocchi alla Romana with Pesto Genovese

Gnocchi alla Romana with Pesto Genovese

  • Author: Curtis Gamble
Print Recipe

Description

A delicious pasta dish.

Ingredients

Scale

For the gnocchi:

  • 1 qt whole milk
  • 7 g salt
  • Pinch of pepper
  • 7 oz semolina flour
  • 2 whole eggs
  • 2 oz Parmesan grana, shredded

For the pesto:

  • 50 g garlic
  • 100 g basil
  • 110 g Parmasen
  • 150 g extra virgin olive oil
  • 20 g sunflower seeds 
  • Salt and pepper, to taste

Instructions

For the gnocchi:

  1. Bring milk, salt, and pepper to a high simmer, almost to a boil. Using a hand-held sifter, sift in semolina and whisk while doing so.
  2. This prevents clumping and promotes even cooking of the semolina. Once all is incorporated, continue to cook briefly until starch is cooked through (it will begin to pull away from the pot and won’t be starchy in the mouth).
  3. Turn off heat, beat in 1 egg at a time, fold in cheese at the end. Pour into an 8 x 8  baking dish sprayed with nonstick spray and press into an even layer. Cool in the refrigerator. When cool, cut it into inch by inch squares.

For the pesto:

  1. Combine all ingredients in a food processor.
  2. Pulse to combine.

To finish:

  1. Warm a pot of oil to 350 degrees and fry gnocchi until they are golden brown, and then lift with a slotted strainer onto some paper towels to dry, adding salt and pepper.
  2. In a bowl, add 2 tablespoons pesto and toss gnocchi, salt, extra parm, and a touch of EVOO. Serve immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Curtis Gamble
Styling by Keith Recker
Photography by Dave Bryce

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Bigoli in Salsa

By
Abdul Rafay
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0
A plate of whole-wheat spaghetti (bigoli in salsa) on a striped placemat.

This Bigoli in Salsa dish is a combination of sweetness and saltiness. It is typically served in northern Italy on fasting days such as Christmas Eve, Ash Wednesday, and Good Friday, but you can find it year-round in local osterie and restaurants. Sara is a Venetian, and her cooking exemplifies the city’s beauty and mystique. It’s truly La Serenissima.

What Are Bigoli?

Bigoli (or bigoi in the dialect of the Veneto) are thick, spaghetti-like pasta typical of the Veneto and eastern Lombardy. They are available fresh or dried, whole wheat or white. Common sauces for this type of pasta in the Veneto region are duck ragùa, or humble yet flavor-filled salsa of sardines (or anchovies) and onions. This Bigoli in Salsa is a must-try for any Italian food aficionados looking to expand from ordinary spaghetti and tomato sauce. Also try Sara’s Sarde in Saor for another Venetian classic.

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A plate of whole-wheat spaghetti (bigoli in salsa) on a striped placemat.

Bigoli in Salsa

  • Author: Sara Ghedina
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Description

A delicious whole-wheat spaghetti recipe.

Ingredients

Scale
  • 2 large (or 3 smaller) yellow onions
  • 1 cup + 1/2 cup dry white wine
  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves
  • 7 large salt-packed sardines (or 1 can anchovies)
  • 1 lb whole-wheat spaghetti or bigoli
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley

Instructions

  1. Cut onions in half and slice them really thin. Bring a large pot of water to boil with 1 cup white wine, blanch onions for 1 minute, drain and set aside.
  2. Heat olive oil in a large pan, add whole peeled garlic cloves, and cook for 2 minutes. Take them away and add onions. Cook at low-medium heat for about 20 minutes, stirring constantly. Onions should become translucent, be careful not to let them brown, and add a bit of water if needed.
  3. If using salt-packed sardines, soak them in a bowl filled with cold water for a few minutes. Drain them on paper towels, split in half and remove their spines, tails, guts, and bones. If using anchovies, drain oil completely. Cut in small pieces.
  4. Meanwhile, bring another large pot of water to boil, add salt as needed, and cook bigoli al dente, following package instructions. Add sardines (or anchovies) to the onion, pour in the rest of the wine, and let it evaporate completely cooking at medium-high heat. Drain bigoli and sauté in the pan with the onions and sardines for 1 minute. Taste and add salt only if needed. Season with black pepper and few leaves of fresh parsley. Serve immediately.

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Story & Photography by Sara Ghedina

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Sarde in Saor

By
Emma Riva
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0
Sarde in Saor on a porcelain plate set on a rustic table.

During a recent visit to her Italian hometown, TABLE Magazine contributor Sara Ghedina spent some time in the kitchen. She brought back dishes like this Sarde in Saor. In the dialect of Venice, saor means “taste,” as in savor, so it translates to “sardines in taste.” It lives up to its name, given how flavorful the end result is. The term indicates specific seasoning – based on vinegar, onions and other sweet and sour elements – that the fishermen invented to preserve their fish, in the absence of refrigerators. It is an ancient practice in Venetian cuisine, which people now use for shellfish and vegetables as well.

What is Sarde in Saor?

Sarde in saor is a deeply traditional recipe for marinated sardines from Italy’s Veneto region. It’s traditionally for the Festa del Redentore in the middle of July (one of the most popular Venice festivals, with magnificent fireworks that are reflected in Saint Mark’s Basin), but you can find them year-round in local restaurants and wine bars. For a full Venetian experience, serve this characteristic appetizer with a glass of chilled Pinot Grigio or Prosecco. Even if you’re just cooking at home, indulge in a taste of Venice.

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Sarde in Saor on a porcelain plate set on a rustic table.

Sarde in Saor

  • Author: Sara Ghedina
Print Recipe

Ingredients

Scale
  • 2 lb whole sardines, gutted, scaled, and heads removed
  • 1 cup flour
  • Sunflower oil, for frying
  • 4 to 5 tbsp extra-virgin olive oil
  • 3 lb yellow onions, thinly sliced
  • 4 bay leaves
  • 1 cup white wine vinegar
  • 3/4 cup raisins
  • 1/4 cup pine nuts
  • Salt and pepper, to taste

Instructions

  1. Rinse the sardines under cold water and pat them dry with paper towel. Place flour in a large bowl, add the sardines, and toss to dust evenly. Shake off any excess.
  2. Heat sunflower oil in a medium frying pan, and fry the sardines in batches, a few minutes on each side, until they are crisp on the outside. Drain and transfer to a plate covered with paper towel. Season with salt and repeat with the remaining sardines, working in batche
  3.  Meanwhile, heat olive oil in a large saucepan, add onions, bay leaves and vinegar, season with salt and pepper, cover the pan and cook at low heat stirring often, until onions are soft and translucent, about 40 to 45 minutes.
  4. Arrange a thin layer of onion in a large glass bowl. Sprinkle with some raisins and pine nuts and cover with a layer of sardines. Repeat in layers until you have used all the ingredients, finishing with a layer of onions, raisins and pine nuts. Pour on top any cooking liquid that is left from the onion.
  6.  Let cool down, then cover with plastic and place in the refrigerator to marinate for at least 24 hours, but even better for 48 hours or longer.
  7. Serve them as an appetizer with a slice of grilled polenta. Keep marinated sardines in the refrigerator but remember to take them out a few hours before serving, as they should be eaten at room temperature.

Did you make this recipe?

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Story & Photography by Sara Ghedina

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A Page-Turning Weekend at the 2025 Santa Fe International Literary Festival 

By
Kylie Thomas
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0
A stack of books from the Santa Fe literary festival on a wood desk.

The Santa Fe International Literary Festival is back May 16-18, 2025 and looks set to be a sold-out weekend featuring some of the world’s finest voices in fiction, non-fiction, and poetry. If you haven’t book your tickets yet, now is the time. Here are several of our top picks as well as their time-slots.

Authors at the 2025 Santa Fe International Literary Festival 

Roshi Joan Halifax and Henry Shukman

Saturday and Sunday, May 17 and 18, 8:00 a.m. 

Start your Saturday and Sunday off blissfully with Morning Meditation with Roshi Joan Halifax (Saturday) and Henry Shukman (Sunday). Halifax is a Buddhist teacher and social and environmental activist while Shukman is a Zen master, poet, and award-winning author of the memoir One Blade of Grass.  

Gabrielle Zevin

Sunday, May 18, 9:15 a.m. 

Novelist, screenwriter, and author of the brilliant hit book, Tomorrow, and Tomorrow, and Tomorrow Gabrielle Zevin, is onstage with Hakim Bellamy, the inaugural poet laureate of Albuquerque. The New York Times also called her latest book, ‘…a love letter to the literary gamer.’  

Marie Arana and Cristina Rivera Garza

Saturday, May 17, 1:00 p.m. and Sunday, May 18, 2:30 p.m.  

A definite ‘don’t miss’ is Maria Hinojosa, Pulitzer Prize-winning journalist and anchor and executive producer of Latino USA, in conversation with Marie Arana, author of LatinoLand on Saturday. Hinojosa will also be in conversation with Cristina Rivera Garza, Pulitzer Prize-winning author of the novel The Iliac Crest, The Taiga Syndrome, and the memoir Liliana’s Invincible Summer on Sunday.  

Narrative 4 Students Showcase and More

Friday, May 16, afternoon. 

For the younger aspiring writer, there are loads of activities including The Narrative 4 Students Showcase which shines the spotlight on student-created visual art, writing, and multi-media storytelling that looks at life in Santa Fe from a youth perspective, while exploring themes of empathy, identity, and connection. 

And if you can’t wait for the Festival, then SFILF and Violet Crown are hosting a film series that brings big books to the big screen. Grab some popcorn and get comfortable for film adaptations of books such as The Hours, The Joy Luck Club, and Gone Girl. An extra film has been added with American Fiction which will show on Thursday May 15, the day before filmmaker Cord Jefferson is on the stage with Percival Everett, author of Erasure, on which American Fiction is based.  

Story by Julia Platt Leonard
Photo Courtesy of Santa Fe International Literary Festival

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Tuscan Clam Soup

By
Abdul Rafay
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0
Tuscan clam soup in a pot.

Eat! It’s good for you! Anybody with an Italian grandmother has heard this in the kitchen, at the dining table, and across a picnic blanket. Sara Ghedina, TABLE Magazine’s correspondent from Italy’s Veneto region, offers up some delicious, summery fish dishes, like this Tuscan Clam Soup, that are good for you. So, eat!

The History of Tuscan Clam Soup

The Italian name for this soup is cacciucco. It’s a rich Tuscan fish dish that likely came to being as a way for fishermen to use smaller, less valuable fish, then evolving into a staple dish in coastal areas like Livorno. Seafood is plentiful in the coastal regions in the north of Italy, so combining many different kinds into one soup is a great way to use all of it at once.

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Tuscan clam soup in a pot.

Tuscan Clam Soup

  • Author: Sara Ghedina
Print Recipe

Ingredients

Scale
  • 3 lb fresh clams, in-shell
  • 3 tbsp tomato sauce
  • 1/4 cup + 2 tbsp extra-virgin olive oil
  • 4 garlic cloves
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper, to taste
  • 4 slices of country bread

Instructions

  1. In a large bowl of cold water and sea salt, let clams soak for 2 hours to purge sand. Scrub under cold running water and then rinse a few times until water runs clear.
  2. Place them in large pot covered with a lid and cook over medium-low heat for about 2-3 minutes until open. Shell all but a few and set aside. Strain cooking liquid and stir in tomato sauce until dissolved.
  3. Heat 1/4 cup extra-virgin olive oil in a large pan, add 3 whole garlic cloves and cook until golden. Discard garlic, add shelled clams, minced parsley, clam/tomato liquid, white wine, salt and black pepper, and cook at medium heat for 5-6 minutes.
  4. Meanwhile, drizzle 1 tablespoon olive oil over the bread slices, and toast them in the oven at 350 degrees for 6-7 minutes. While hot, rub with the remaining garlic clove and set aside.
  5. Divide the soup into 4 bowls, add the reserved whole clams, drizzle with 1 tablespoon extra-virgin olive oil and serve with a slice of toasted bread.

Did you make this recipe?

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Recipe & Photography by Sara Ghedina

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Lemon Artichoke and Triple Tomato Hummus Two Ways

By
Keith Recker
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0
A lemon artichoke hummus sits in a polka dot blue and white bowl on a white picnic table.

Hummus is one of our favorite dishes because it is delicious, easy to make, and very versatile. There are hundreds of ways to prepare a batch but here are two of our favorites for a great appetizer or afternoon snack.

How Do Chickpeas Turn Into Hummus?

It may be confusing how little chickpeas can transform into a smooth, creamy hummus spread without any dairy. The blending process using a food processor is what breaks down cooked chickpeas for the base. When you then add in tahini, a paste made from ground sesame seeds, and olive oil, the high-speed blending breaks down the chickpeas further and emulsifies the fats from the tahini and olive oil at the same time.

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A lemon artichoke hummus sits in a polka dot blue and white bowl on a white picnic table.

Lemon Artichoke Hummus

  • Author: Keith Recker
Print Recipe

Description

Artichokes and chickpeas become the best of friends.

Ingredients

Scale
  • 3 cloves garlic, peeled
  • 1 ½ cups chickpeas (canned or cooked)
  • ½ tsp salt
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 3 tbsp tahini
  • 1/3 cup Liokareas Lemon Olive Oil
  • 1 ½ cup preserved artichoke hearts (packed in water, drained)
  • 1/8 tsp ground cumin
  • 1/8 tsp cayenne

Instructions

  1. Place all ingredients except artichoke hearts in food processor. Blend until smooth and well-combined.
  2. Add artichoke hearts and pulse until desired smoothness is achieved. Some like this recipe smooth, others chunky.

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An orange tomato hummus sits in a polka dot and white bowl on a picnic table below another bowl of hummus and a plate of wheat crisps.

Triple Tomato Hummus

  • Author: Keith Recker
Print Recipe

Description

Tomato paste and cherry tomatoes contribute to this savory hummus.

Ingredients

Scale
  • 2 cloves garlic, peeled
  • 1 ½ cups chickpeas (canned or cooked)
  • ¼ tsp salt
  • 3 tbsp tomato paste
  • ½ cup cherry tomatoes
  • 1/3 cup Liokareas Sundried Tomato Olive Oil
  • 1 tbsp tahini
  • ¼ tsp harissa (or more to taste)
  • ¼ tsp fresh thyme or oregano

Instructions

  1. Place all ingredients in a food processor. Blend until smooth and well-combined.
  2. Sprinkle with salt before serving. The flavors blossom best if left in the refrigerator overnight.
  3. Add cayenne pepper for a spicier version.

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Recipes by Keith Recker
Photography by Dave Bryce

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