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Make your own version of Tin Angel Cafe 'yummus'

Published July 23, 2013 1:53 pm

The chef's recipe • Jerry Liedtke shares a surefire summer crowd pleaser.
This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Chef • Jerry Liedtke, chef, The Tin Angel Cafe

This summertime crowd pleaser changes periodically, but this variation has proven to be a favorite.

The Tin Angel included hummus on the menu because it represents the Spanish and Mediterranean cuisine the restaurant strives to celebrate. Liedtke says what's special about this recipe is that he uses roasted yellow tomatoes from Utah-based Sevillo Fine Foods. "They give the hummus a delicious flavor and a brilliant, bright color," he said.

The Tin Angel Cafe • 365 W. 400 South, Salt Lake City; 801-328-4155 —

Calling all chefs

I Each week, The Salt Lake Tribune highlights a recipe from a local chef.

If you know a chef whose work should be featured here, have him or her contact food writer Heather May at hmay@sltrib.com. —

Tin Angel's White Bean Yummus

2 cups dry white beans or 4 (16-ounce) cans cannellini beans

1/2 cup roasted yellow tomatoes (available in specialty stores or substitute with sun-dried tomatoes)

1 tablespoon garlic (about 2 cloves minced)

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 teaspoon cumin

1 tablespoon fresh thyme

1/4 cup olive oil, plus some for drizzling

1/4 cup veggie stock or water for consistency

Salt, to taste

Pepper, to taste

Warm pita bread or toast points, for serving

Cover white beans with water and soak overnight, then drain and rinse. Cook beans on low heat in 8 cups of water until tender (about 3 hours). Let cool.

In a food processor, puree all ingredients except for the olive oil and stock.

Slowly add the olive oil and stock, alternating the two until it reaches a smooth consistency.

Garnish with a drizzle of olive oil. Serve with bread.

Serves • 10-15

Source: Jerry Liedtke, The Tin Angel Cafe