New American Economy, a bipartisan immigration research and advocacy group, teamed up with chef Julia Turshen and the League of Kitchens to film a cooking class with League of Kitchens instructor Jeanette Chawki, originally from Lebanon. What started as a class in New York City to learn an authentic Lebanese recipe for hummus evolved into a deeper conversation about the unifying power of food.
Jeanette Chawki’s hummus recipe:
HUMMUS (Chickpea Spread): Recipe courtesy Jeanette Chawki and the League of Kitchens
Once you make Jeanette’s hummus, you’ll never go back to store bought again. It’s smooth with a lemony garlic punch. Jeanette serves her hummus in a traditional clay bowl garnished with her best quality olive oil and sprinkled with Aleppo pepper.
Hummus: 1 cup dried chickpeas 6 cups water 1 1⁄4 teaspoon fine salt 1/3 cup tahini 5 tablespoons fresh lemon juice 2 cloves garlic, chopped
Garnish: 2 tablespoons extra virgin olive oil 1⁄2 teaspoon Aleppo pepper (see Cook’s Notes)
Soak the chickpeas in a generous amount of water overnight.
Rinse the chickpeas and transfer to a medium saucepan. Add the water and 1 teaspoon of the salt. Bring to a boil over high heat. Skim the foam that rises to the top with a spoon and discard. Continue to boil until the chickpeas are tender, about 30 minutes.
Remove from the heat. Drain the chickpeas over a bowl, reserving the cooking water and 10 chickpeas for garnish.
Combine the chickpeas, 1⁄2 cup of the cooking water, the tahini, lemon juice, garlic, and the remaining 1⁄4 teaspoon salt in a food processor. Pulse until completely smooth.
Transfer the hummus to a small bowl. Drag the back of a soup spoon 1 inch from the edge of the bowl to create a moat around the center. Pour the olive oil in the moat. Decorate the center and edges with the reserved chickpeas and garnish with a few sprinkles of Aleppo pepper.
Cook’s Notes: Aleppo pepper is a dried red pepper popular in Middle Eastern and Mediterranean cuisine. It has a medium spice level and a subtle sweetness. Jeanette frequently uses Aleppo pepper in her dishes.
Makes 4 to 6 servings
11 Lebanese Cooking with Jeanette | Immersion Workshop #1
Prep: 15 minutes, plus overnight soaking time Cook: 30 minutes