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
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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