Stay tuned and I'll let you know when the new site is live — I'll be sharing some of the brain-healthy recipes I had so much fun teaching to my students at Rancho La Puerta. In the meantime, Jacksonholefoodie is not going anywhere; I hope you keep coming back for recipes and stories from my hometown at the base of the Tetons. Stay warm, be well, and make some hummus.
Hummus with Spiced Elk
The trick to making super creamy hummus is to slightly overcook the chickpeas if preparing them from dried. For canned chickpeas, warm them in the microwave or on the stove before placing them in the food processor.
The secret to making the flavor really pop is to keep tasting and adjusting the hummus. Need more lemon? Add more lemon juice or some lemon zest or a piece of preserved lemon if you have it on hand. Want more spice? Add more Aleppo or cayenne, or throw in a spoonful of pickled jalapenos. I always have a jar of those in my fridge.
Makes 2 ½ cups
- 1 cup dried chickpeas (or 1 15-oz can chickpeas)
- ½ teaspoon baking soda
- 1 tablespoon lemon juice
- ½ cup tahini (sesame seed paste)
- ¾ teaspoon kosher salt, plus more to taste
- 2 cloves garlic
- ¼ cup cold water
- Extra virgin olive oil, for drizzling
- Chopped fresh parsley, for serving
- Cumin, paprika or Aleppo pepper, for sprinkling on top
- 6 carrots, cut into 3-inch sticks
- 1 lb. ground elk meat (or other lean, grass-fed meat such as bison or beef)
- 1 yellow onion, finely chopped
- 1 teaspoon Aleppo pepper, or substitute 1/2 teaspoon cayenne and 1/2 teaspoon paprika
- 2 teaspoon cinnamon
- 2 teaspoons ground cumin
- 1/4 teaspoon ground allspice
- black pepper and Kosher salt, to taste
- endive, celery, or other raw vegetables for dipping
- whole wheat pita bread, cut into small triangles
- 1/2 cup pomegranate seeds, for sprinkling on top
- In a medium bowl, cover the chickpeas with water and soak for up to 12 hours.
- Drain and rinse the chickpeas and place them in a large saucepan with baking soda. Cover with 2 inches of water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot, and simmer until the chickpeas are very soft, about 2 hours. Drain them and let cool slightly, then transfer to a food processor. (If using canned chickpeas, drain and rinse well, and warm them slightly in the microwave before adding to the food processor.)
- Add the lemon juice, tahini, salt and the garlic and blend until very smooth, about 1 minute.
- With the motor running, drizzle in the water and continue to blend for 2 to 3 minutes. Taste; season with additional salt or lemon juice if needed.
- Transfer to a serving dish, top with a drizzle of olive oil, dust with spices, and sprinkle with chopped parsley and spiced elk, if using, along with a plate of raw vegetables for dipping.
- For the spiced elk, add the onion to a large frying pan and saute in 1 tablespoon olive oil for 5-7 minutes. Sprinkle with the spices (Aleppo, cinnamon, cumin, allspice) and a few turns of the pepper mill with freshly ground pepper. Cook until the meat is no longer pink. Taste and adjust seasonings. Serve over a bowl of warm hummus, topped with pomegranate seeds, parsley, and more olive oil.
- Any leftovers can be stored in the fridge covered by a thin layer of oil for up to 3 days.