Recipes: some Edible Schoolyard New Orleans favorites
New Orleans-Style Red Bean HummusA Mediterranean snack with Creole flair!
Note: First, we used fresh, dried beans here that we boiled in some chicken broth and water. The chicken broth adds a little extra New Orleans flavor and softens the beans nicely. For a quicker recipe, feel free to used canned beans.
Second, we used red beans and homemade creole seasoning mix to give this dish a uniquely New Orleans flavor. Hummus is usually made with chickpeas (also called garbanzo beans) and usually comes from the Mediterranean. Feel free to experiment with different beans and flavors.
Finally, our recipe calls for tahini, a creamy paste made from ground sesame seeds (just like peanut butter made from sesame). You can usually find this in big grocery stores.
Measuring cups and spoons
1 ½ cups (or 1 15 oz. can) red beans, also called kidney beans
¼ cup lemon juice (fresh-squeezed if possible)*
¼ cup tahini
3 cloves garlic (roasted or sauteed if possible)
2 tablespoons olive oil (extra virgin if possible)
1 teaspoon salt (kosher salt or sea salt if possible)
1 teaspoon pepper
3 tablespoons water
dash of creole seasoning (even mixture of garlic powder, onion powder, smoked paprika, cayenne pepper, and thyme) for serving
* Whenever you use fresh lemons, zest the lemon first to save the zest in your kitchen. You can throw a little zest in with the hummus and again a little on top with the creole seasoning for a last burst of flavor.
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl, then turn on and process for another 30 seconds. This helps whip the tahini to make it extra smooth and creamy.
Add the olive oil, garlic, salt, and pepper to the bowl. Process for another 30 seconds. Scrape the sides and bottom and process for another 30 seconds.
Open the can of red beans, drain the liquid and rinse well with water. Add half of the beans to the food processor and process for 1 minute. Scrape the sides and bottom, add the remaining beans, and process for another 1-2 minutes until thick and creamy.
If the hummus is still too thick or chunky, add the water while the food processor is running until the consistency is perfect for you.
To serve, scrape the hummus into a bowl, then drizzle about 1 tablespoon of olive oil over the top and sprinkle with some creole seasoning.
Storage & Serving
Store hummus in an airtight container for up to a week or freeze it for longer. Serve it with fresh, cut vegetables (like carrots, cucumbers, and tomatoes), chips, or on top of steak, chicken, or fish.