February 1, 2023

AmericanHummus

Food & Travel Enthusiast

Gerry Kent Would make Sunflower Hummus

https://www.youtube.com/enjoy?v=fCSEOC_A6sI

To my palate, most frequently home made hummus preferences improved than storebought, primarily when spiked with substances that provide a tantalizing twist. I could rarely hold out for chef Gerry Kent to display me how to prepare his sunflower hummus, a delicious, garbanzo-free of charge variation that is teamed with completely sauteed mushrooms.  

Kent and his enterprise spouse Chad Dickey recently opened the 174-seat Public Legacy restaurant at the Stadium Promenade centre in Orange. The two also possess dining establishments in Temecula (General public Residence) and Murrieta (Downtown General public). They pleasure them selves on menus that showcase seasonal elements crafted into approachable dishes—elevated comfort food stuff, as effectively as refined classics.  

Sunflower hummus is a person selection on Public Legacy’s starter menu. The creamy mix demands a 24-hour soak of uncooked sunflower seeds prior to they are pureed in a foods processor together with tahini, fresh new lemon juice, and a mix of olive oil and canola oil. 

He stated that his sunflower version has an earthier character, much more herbaceous than a garbanzo-prosperous hummus. Much less saltiness. Significantly less acidity. 

Photographs by Curt Norris

Specific about sauteing mushrooms to attain a deep caramelized mahogany hue, he took precautions not to toss them as well much for the duration of higher-warmth cooking. He enable them attain perfection employing patience and know-how. The style and texture rewarded his energy. He pan-sauteed them but advised that they could be oven roasted, warning not to salt as well shortly or they would boil in the introduced liquid relatively than sauteing.  

He topped off a generous smear of hummus spooned on a meal plate with the mushrooms. On the aspect, designed-in-house, pan-toasted sourdough bread. The bread, created employing a 30-yr-previous starter, was in excess of-the-moon delectable. It was intriguing to see how he utilized a panini-like tactic to toasting it in a skillet with scorching more-virgin olive oil, weighting it down with a strong plate set on prime. 

Leftover sunflower hummus can be employed as a filling for sandwiches. I like to incorporate slices of heirloom tomatoes and infant arugula. He suggested that it is delightful stirred into vinaigrettes to costume salads.  

I know it’s a starter, but I could make this a food. Breakfast, lunch, or evening meal. 

Public Legacy, 1547 West Katella Ave. (at Key Avenue), Orange (in close proximity to the Honda Center) 

Favored Knife: My Aura chef knife: the most revenue I have ever invested but it is the most relaxed. It feels like a tuning fork, you can sense the cuts. 

Ideal Luxury: The world wide web and social media delivers potential for cooks of the world to share data and discoveries. 

New Ingredient of Desire: Koji and fermentation have been a little bit of a factor for the past five decades. 

Mystery Talent: I know about development, automobiles, a good deal of mechanical stuff. 

Household Freezer: I hope there is ice cream—Jamocha Almond Fudge, vanilla, or a earth-course chocolate, or gelato—either hazelnut espresso or gianduia. 

Cooking Mentors: Chef Louie Jocson and chef-restaurateur Franco Barone, but actually, I have realized from all my coworkers.  

Greatest tips: From my father who taught me not to be frightened to try nearly anything yourself. 

Collections: I obtain facts about almost everything. I have a bit of a photographic memory (not often proper). 

10 Decades from Now: Expend time on my 80 acres (in southern San Diego County) maybe open up a glamping place for 10 to 12 Airstreams and some foods classes. 


Gerry Kent’s Sunflower Seed Hummus with Sauteed Mushrooms 

Produce: about 8 servings of hummus, 1 to 2 servings mushrooms 

  • 1 quart uncooked, unsalted, shelled sunflower seeds, soaked in water to protect for 24 hrs, drained, see cook’s notes 
  • 3 ounces refreshing lemon juice 
  • 3 dehydrated garlic cloves, chopped, see cook’s notes 
  • 1 cup blend of canola oil and neutral olive oil 
  • 4 ounces tahini 
  • Salt to style 
  • Ice, if wanted to appropriate regularity 
  • Sliced sourdough bread 
  • 3 tablespoons olive oil moreover 3 tablespoons, divided use 
  • 1 generous cup sliced cremini mushrooms, see cook’s notes 
  • 3 garlic cloves, minced 
  • Optional: 1 shallot, finely diced 
  • 1 1/2 tablespoons snipped fresh new chives 
  • Mix of dried basil, parsley, and dried pink chili flakes 
  • Salt to style, freshly floor black pepper 

Cook’s notes: To cut down soaking time to 4 to 6 hours, soak seeds in hot water. If you never have dehydrated garlic cloves, omit garlic. You can use a mix of fresh mushrooms if you like. 

  1. Position soaked and drained sunflower seeds in food stuff processor insert lemon juice and if making use of, dehydrated garlic. Pulse to chop and scrape down sides of get the job done bowl with rubber spatula. Approach till pureed it should really not be gritty. With motor operating pour in oil in skinny stream. Incorporate tahini and process until finally mixed. Style and increase salt as needed, and maybe a minimal more lemon juice. If way too thick, add an ice cube and course of action. If desired, incorporate extra ice cube(s), to attain dipping consistency. Established aside.
  2. Heat about 3 tablespoons extra-virgin olive oil in a massive, nonstick skillet on medium-higher heat. Insert sliced sourdough bread and toast properly on equally sides. Minimize just about every slice in 50 %. Established apart.
  3. Sauté mushrooms: In substantial, deep skillet heat 3 tablespoons olive il on large warmth. Increase mushrooms and prepare dinner right until starting off to brown. Increase garlic, shallot (if making use of), chives, and dried herb combine. Keep on to prepare dinner until eventually properly browned. Include salt to flavor and toss.
  4. For each and every part, spoon a generous amount of hummus of supper plater and employing the back of a spoon, smear on plate. Major with mushrooms. Period with black pepper. If ideal, top rated with some snipped new chives. Incorporate toasted bread.

Cathy Thomas is an award-winning foods writer and has authored a few cookbooks: “50 Very best Plants on the Planet,” “Melissa’s Wonderful Reserve of Develop,” and “Melissa’s Daily Cooking with Organic Generate.” For additional than 35 years, she has composed about cooking, chefs, and food stuff traits.