Georgia Magazine - December 2021 - 36

GEORGIA Cooks
Hummus was a go-to dish for me during my recovery from
stomach cancer and remains a favorite. It allows me to incorporate
an additional source of protein that is easier to digest
than traditional protein dishes, and it helps me get the calories
needed to maintain my weight. It's a smooth, creamy spread
with lots of fl avor, typically made with garbanzo beans (chickpeas),
but white beans can be used as well.
While tahini is often used in classic hummus recipes, this
version uses almond butter for added protein and a fl avor that's
hard to beat. Be creative!
HANS' ALMOND BUTTER HUMMUS
1 (15-ounce) can chickpeas, drained, rinsed
1/4 cup almond butter
2 fresh garlic cloves
Juice of one lemon, optional
1 teaspoon toasted sesame oil
2 tablespoons olive oil
1 teaspoon ground cumin or garam masala*
About 1/4 teaspoon salt, to taste
About 1/4 teaspoon black pepper, to taste
About 1/2 tablespoon cold water, if needed
Place all ingredients in a food processor. Blend to your
desired consistency. If the hummus is too thick, add a splash
of water. If it's too thin, you can add more chickpeas. Adjust for
seasoning as needed. Yields 3 (1/2-cup) servings.
*Note: Garam masala is a spice blend common to India,
primarily consisting of peppercorns, cinnamon, cloves,
nutmeg, cardamom, coriander, mace, bay leaf and cumin. I
make my own spice blend called Lucky 7. I recommend gently
toasting the garam masala before use to open up the volatile
oils in the spices.
In a pickle
Don't have time to prepare a multistep appetizer
before an upcoming meal? No problem!
Never underestimate the power of a properly
prepared pickle.
While charcuterie boards, artfully arranged with sliced
meats and cheeses, have been all the rage in recent years,
relish trays-or pickle platters-are becoming increasingly
popular and are always a crowd pleaser.
Many of the items needed for a well-constructed relish
tray may already be in your pantry or refrigerator, such as
dill pickle spears, bread-and-butter pickles, cornichons,
marinated and/or brined olives, pickled okra, pepperoncini,
marinated mushrooms, pickled carrot sticks, pickled
asparagus, pickled green beans and giardiniera (an Italian
relish of pickled vegetables).
Some canned pantry items can be converted easily to
a quick " pickle " by using leftover brine or marinade from
other foods. Drain, rinse, then marinate canned staples-
such as chickpeas, kidney beans, artichoke hearts or hearts
of palm-for a quick, delicious addition to your relish tray.
Sour, slightly acidic foods are known to increase
the appetite and stimulate the production of the body's
natural digestive enzymes. Naturally fermented pickles
(those that get their sour fl avor from fermentation rather
than vinegar) contain benefi cial probiotics, making them a
nutritious addition to any appetizer lineup.
Fermented pickles and vegetables can be found in the
For this pizza, Chef Hans Rueff ert topped a fl atbread with the
hummus as the " sauce " and added Parmesan cheese, cherry tomatoes
and fresh fi gs. He baked the pizza at 350 degrees for about 7 minutes.
36 Georgia Magazine December 2021
refrigerated section of your favorite market and are never
heat-sealed or pasteurized. They may be slightly more expensive
than their shelf-stable counterparts, but the fl avor,
texture and health benefi ts make the extra cost worth it.
ELLA RUEFFERT
ISTOCK.COM / OLESIASHADRINA
http://www.ISTOCK.COM
Georgia Magazine - December 2021

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