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!
Oil Free Hummus
This is an oil free version of my basic hummus recipe. I doubled the amount of water and left out the oil. It is creamy and tasty! No one that I served it to knew the difference!
1 cup cooked garbanzo beans (chickpeas)
1/2 hot bean water (or hot water)
1 heaping tablespoon tahini (optional)
1 garlic clove (or more to taste)
Freshly squeezed lemon juice (about 1/2 of a lemon)
Pinch of salt
Paprika, for garnish
Place the beans into the bowl of the food processor. Add hot bean water, tahini, salt, garlic cloves, and lemon juice. Process. Taste and adjust seasoning. Pour into a serving bowl. Garnish with a sprinkle of paprika.
Enjoy with toasted pita chips, carrots, on a sandwich, by itself, etc. Enjoy!
Balsamic Marinated Roasted Red Pepper & Hummus Sandwich
In my quest for the perfect sandwich, I have been making a lot of combinations. I LOVE balsamic vinegar with hummus so I marinated the roasted red peppers with balsamic, some capers and then placed them on top of the hummus. A great sandwich.
Hummus
1 roasted red pepper
1 teaspoon balsamic vinegar
1 teaspoon capers
Bread
Roast the peppers beforehand. If the peppers are a day or two old, there will be lots of red pepper juice which is great for sauce but for this I like to drain it. Then add the balsamic and capers and marinate for as long as you have time for.
Toast the bread. Spread the hummus on the toast. Spoon out the capers and drop them onto the hummus. Top with the marinated roasted red pepper. Top with the other toast. Enjoy!
