By Natalie Lozano Trimble
Read more: Dirdie Birdie brings upscale mini-golf and dining to Fort Worth
Creamy white bean hummus, bright cilantro chimichurri, and a colorful spread of veggies and pita chips for dipping — just like it’s served at the restaurant. This recipe makes a little extra hummus and chimichurri.
Ingredients
White Bean Hummus
- 8 ounces dried cannellini beans
- 1½ teaspoons baking powder
- 3 garlic cloves, smashed
- 3 fresh rosemary sprigs
- 2 bay leaves
- 2 cups extra-virgin olive oil
- 4 tablespoons fresh lemon juice
- 1½ teaspoons kosher salt
Cilantro Chimichurri
- 3 scallions
- 1 cup fresh cilantro, leaves and stems, chopped fine
- ⅓ cup fresh parsley, chopped fine
- 1 garlic clove, microplaned or grated
- 3 tablespoons red wine vinegar
- ½ teaspoon smoked paprika
- 1 pinch cayenne pepper
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
For the Final Dish (garnish & dippers)
- 2 teaspoons white sesame seeds
- 1 tablespoon fresh cilantro leaves, for garnish
- 8 ounces pita chips
- 2 Persian or English cucumbers, cut into spears
- 5 radishes, thinly sliced
- 3 cups small cauliflower florets
Preparation
Soak the beans: The night before you want to serve this, put 8 ounces dried cannellini beans in a large bowl with 1½ teaspoons baking powder, and cover with a few inches of cold water. Let them sit on the counter overnight. The baking powder softens the skins so the hummus blends up silky instead of grainy.
Cook the beans: Drain and rinse the soaked beans, then add them to a large pot with 3 garlic cloves, smashed, 3 fresh rosemary sprigs, and 2 bay leaves. Cover with fresh water by about 2 inches, bring to a boil, then reduce to a simmer and cook until the beans are extremely soft — almost falling apart — about 1 hour.
Blend it smooth: Drain the beans, reserving the cooking liquid, and pull out the rosemary and bay leaves. Working in batches in a blender or food processor, blend the beans with 2 cups extra-virgin olive oil, streaming in a little reserved cooking liquid as needed until completely smooth and creamy.
Season and chill the hummus: Stir in 4 tablespoons fresh lemon juice and 1½ teaspoons kosher salt, then taste and adjust. Press plastic wrap directly onto the surface of the hummus (this keeps it from forming a skin) and chill until fully cold.
Grill the scallions: While the hummus chills, grill 3 scallions over medium-high heat until soft and lightly charred. Let cool, then chop finely.
Mix the chimichurri: In a bowl, combine the chopped scallions with 1 cup fresh cilantro (leaves and stems, chopped fine), ⅓ cup fresh parsley (chopped fine), 1 garlic clove (microplaned or grated), 3 tablespoons red wine vinegar, ½ teaspoon smoked paprika, 1 pinch cayenne pepper, 1 cup extra-virgin olive oil, and 1 teaspoon kosher salt. Stir well and taste for seasoning — it should be bright, garlicky, and a little sharp from the vinegar.
Toast the sesame seeds: Toast 2 teaspoons white sesame seeds in a small dry skillet over medium heat, stirring often, until golden and fragrant.
Build the board: Spread the chilled hummus in a wide, shallow bowl or platter. Spoon a generous pool of chimichurri right in the center, then scatter the toasted sesame seeds and 1 tablespoon fresh cilantro leaves on top for garnish. Arrange pita chips, cucumber spears, sliced radishes, and cauliflower florets around the edges for dipping and serve right away.
Notes
No cheesecloth for the herb bundle? Just drop the garlic, rosemary, and bay leaves loose into the pot and fish them out before blending. This makes more chimichurri than you’ll need for one board — it keeps in the fridge about 4-5 days and is great spooned over eggs, grilled chicken, or roasted vegetables. Leftover hummus keeps about a week; the extra-virgin olive oil may firm up slightly in the fridge, so let it sit at room temperature for 15-20 minutes before serving again.