Market Mezze
Thomas J. Story
Brian Bornemann, chef at Santa Monica seafood restaurant Crudo e Nudo, says of this recipe: “This dish always features quality olives and a variety of market veggies that are either pickled, fermented, or raw, served with our black garlic hummus and pistachio dukkah. There are no real rules here! Buy cute veggies and cut them into beautiful bite-size pieces that retain the shape of the vegetable yet are small.”
This recipe, and others like it, can be found in the article “These Easy, Sustainable Seafood Recipes Will Transport You to the Beach.”
How to Make It
1
Make the black garlic hummus: In a steamer basket, steam chickpeas over very little water until totally soft.
2
Add chickpeas and black garlic to a food processor. Pulse to break apart chickpeas and garlic. Turn on the food processor and add tahini. Stream in oils until texture is light and fluffy. Add a big pinch of kosher salt. Add half the lemon juice little by little. Taste for seasoning and add more salt or lemon juice to balance the flavor to your liking. Do not add all juice or salt unless needed. The flavor should be garlic-forward with a hint of lemon.
3
Make the pistachio dukkah: In a pan over low heat, toast coriander, fennel, and cumin until just aromatic—do not let them burn. Blitz in a spice blender or crush in a mortar and pestle. Chop the pistachios finely with a knife or in a food processor, then put in a fine strainer to shake out any dust. Combine the chopped pieces with the ground spices and a small pinch of kosher salt with the fennel pollen.
4
Assemble the dish: Spread the black garlic hummus on one third of the plate, then lay out a selection of raw, pickled, and fermented vegetables, keeping like with like and everything pointing outward in the same direction. Top with a healthy glug of Picual or other peppery olive oil, crush Maldon salt directly over the raw veggies with your fingers, and then top everything with the pistachio dukkah. Have fun with it!
Ingredients
For the black garlic hummus
2 (15 oz) cans chickpeas, drained and rinsed
16 cloves black garlic
1 tbsp tahini
2 tbsp canola oil
2 tbsp olive oil
2 tsp kosher salt, plus more to taste
juice of 3 lemons
For the pistachio dukkah
1 tbsp coriander seeds
1 tsp fennel
½ tsp cumin seeds
⅓ cup Santa Barbara pistachios
1 pinch kosher salt
½ tsp fennel pollen
For final dish assembly
A selection of pickled, fermented, or raw seasonal veggies
olive oil, for drizzling
Maldon salt, for finishing
Directions
1
Make the black garlic hummus: In a steamer basket, steam chickpeas over very little water until totally soft.
2
Add chickpeas and black garlic to a food processor. Pulse to break apart chickpeas and garlic. Turn on the food processor and add tahini. Stream in oils until texture is light and fluffy. Add a big pinch of kosher salt. Add half the lemon juice little by little. Taste for seasoning and add more salt or lemon juice to balance the flavor to your liking. Do not add all juice or salt unless needed. The flavor should be garlic-forward with a hint of lemon.
3
Make the pistachio dukkah: In a pan over low heat, toast coriander, fennel, and cumin until just aromatic—do not let them burn. Blitz in a spice blender or crush in a mortar and pestle. Chop the pistachios finely with a knife or in a food processor, then put in a fine strainer to shake out any dust. Combine the chopped pieces with the ground spices and a small pinch of kosher salt with the fennel pollen.
4
Assemble the dish: Spread the black garlic hummus on one third of the plate, then lay out a selection of raw, pickled, and fermented vegetables, keeping like with like and everything pointing outward in the same direction. Top with a healthy glug of Picual or other peppery olive oil, crush Maldon salt directly over the raw veggies with your fingers, and then top everything with the pistachio dukkah. Have fun with it!
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