Pistachio Hummus with Benne Crackers

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
2 cups hummus

The popularity of Mediterranean cuisine has put hummus in the spotlight as a healthy and flavorful sandwich filling or dip. This version, created by award-winning Charleston, S.C., chef Sean Brock, substitutes pistachios for the usual chickpeas, with lemon, smoked paprika and cumin livening up the mixture. Brock serves the sophisticated snack with housemade benne crackers—a South Carolina specialty made with sesame seeds.

Ingredients

Pistachio Hummus
2 cups pistachios, shelled
1/2 cup water
2 tbsp. tahini
2 tbsp. fresh lemon juice
1/2 tsp. ground cumin
1/2 tsp. espelette pepper
2 garlic cloves, peeled and roughly chopped
3 tbsp. extra-virgin olive oil
1 tsp. smoked paprika
1 tbsp. parsley, chiffonade

Benne Crackers
1 cup benne seed
2 cups French Mediterranean white bread flour
1 cup Antebellum bennecake flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
2/3 cup chilled lard

2/3 cup cold milk 
Fleur de sel, for sprinkling

Steps

  1. Prepare hummus: In large saucepan over high heat, combine pistachios and enough water to cover by 2 inches. Bring to a simmer; cook 20 minutes or until pistachios soften. Drain and reserve.
  2. In food processor fitted with metal blade, combine pistachios, tahini, lemon juice, cumin, espelette and garlic. Process until smooth, about 4 minutes. Slowly incorporate 2 tablespoons olive oil. Set aside.
  3. For benne crackers: Preheat oven to 425 F. Line 2 baking sheets with parchment.
  4. Watching carefully, toast benne seeds in a heavy skillet over medium heat, stirring occasionally, until light brown and fragrant, about 5 minutes. Cool. 
  5. Sift flours, baking powder, baking soda and salt into large bowl. Cut in lard with two forks until it is the size of peas. Fold in benne seed. Stir in milk.
  6. Knead dough on lightly floured work surface until it comes together, about 3 minutes. Divide dough into three parts. Working one piece at a time and keeping surface lightly floured, roll out dough into a paper-thin circle. Prick all over with a fork; cut out rounds with 2-inch cutter. Transfer rounds to prepared baking sheets and sprinkle lightly with fleur de sel.
  7. Bake wafers about 8 minutes, until golden brown. Halfway through, switch sheets top to bottom and rotate them front to back to ensure even baking. Remove crackers to wire rack to cool. They will keep for up to 5 days in an airtight container. 
  8. When ready to serve, sprinkle top of hummus with paprika, remaining olive oil and parsley. Serve with benne crackers.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
food trucks graphic

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how to keep younger generations of consumers engaged as experiential dining quickly becomes the status quo. Noncommercial foodservice operations are getting savvy, anticipating this demand and throttling adaptable spaces forward. Watch out, action stations—new engaging and flexible innovations are afoot.

Moving pieces

Wichita State University designed a platform for the city’s blossoming commercial food...

FSD Resources