Creamy hummus soup with mussels, sumac, herb oil and lemon marmalade By Chef Cristina Bowerman
In the South of Italy we have a tradition of beans and seafood and this is my version.
Ingredients:
- 3 cups chickpeas (soaked, cooked)
- 1/4 cup tahini
- 2-3 tablespoons lemon juice
- 3 cloves garlic, minced
- 4 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Water (as needed for consistency)
- Sumac a.n.
- 20 mussels (big or 40 smalls)
- 1/2 glass white dry wine
- Sesame seeds
Method:
Mussels:
In a pan, heat up the oil and garlic, place the mussels, deglaze with wine and let is evaporate. Add a little water and cover it for a minute. Clean up the mussels and set aside, filter the mussels water and set it aside.Hummus:
In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and a pinch of salt.Blend the ingredients until smooth, adding some mussels water, scraping down the sides of the processor as needed.
If the hummus is too thick, add water, a tablespoon at a time, until you reach your desired consistency.
Taste the hummus and adjust the seasoning with more salt or lemon juice if needed.
Herb oil:
In a blender, place blenched herb like basil, parsley and little baby fresh spinach (for greenness), fiber and set aside.In a plate, place, with a brush, a little lemon marmalade, then the hummus soup, mussels on top, a little sumac, sesame seeds and herb oil.
