My next trip is going to have to be to Omaha, Nebraska because that’s where Isa Moskowitz has opened her own vegan restaurant Modern Love. If I stare at the new August menu long enough will the food magically appear on my table?!
A few weeks ago I got to meet the gal herself downtown at MooShoes at a book party for Terry Romero’s Salad Samurai. What a great night!
For lunch today, I put together what I imagine the Modern Love’s Sharers & Starters Farmer’s Hummus plate to be like.
Roasted Garlic Hummus
1 head of roasted garlic
1 cup cooked chickpeas
1/2 cup hot bean water (or hot water)
Freshly squeezed lemon juice (about 1/2 of a lemon)
Salt, to taste
Squeeze the roasted garlic into the Vitamix or blender. Add the rest of the ingredients. Let it rip until it is smooooooth. Taste and adjust the seasonings.
Roasted radishes
1 bunch radishes
Oil
Sea salt, a pinch
Roast in a 400 oven for 20 minutes or so. I like them really roasted.
Farm stand heirloom cherry tomatoes
Purple/yellow carrots
Cucumber
Toasts
Roast the garlic and radishes. Make the hummus. Cut the tomatoes, carrots and cucumbers. Toast the toast under the broiler. Make a nice platter. Enjoy!
Looks nice, and I like the emphasis on roasted garlic in he his recipe – but you forgot the cumin! Do you usually not add cumin or tahini to your hummus, or are you just omitting them for this variation?
I think I am due for another hummus batch, so thanks for sharing this!
D
i only use cumin in my black bean hummus. and tahini is optional for me. for this recipe, i wanted the roasted garlic to be the star so no tahini today.