Join The Film Club by NAE for our inaugural movie, Building The American Dream, on Wednesday, May 19.
RSVP Today

Cookbook Author Julia Turshen and the Unifying Power of Food

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

About NAE

New American Economy is a bipartisan research and advocacy organization fighting for smart federal, state, and local immigration policies that help grow our economy and create jobs for all Americans. More…