INTENTIONThis recipe describes the beauty of food evolution. When Israel was born,

many Jews migrated from different parts of the world, bringing with them

ingredients and different culinary traditions. Hummus and tahini represent the

influence of Eastern Asia and the Arabic countries, while the tomatoes, garlic

and cucumber are from the Mediterranean area. The combination of flavor that

I experienced represents Israel’s gastronomic reality. I was enchanted with the

burst of flavor. This is my Caribbean inspired interpretation. ECuaJei!!!

Xavier PachecoChef and Owner of La Jaquita Baya Restaurant

REALITY ADELANTE

PIGEON PEA HUMMUS WITH GRILLED PINEAPPLE AND MANGOSALAD

INGREDIENTSFor Hummus

3 cups cooked drained pigeon peas

1 1/3 cup of light roasted tahini

5 confit or roasted garlic cloves

4 tablespoons fresh lemon juice

lemon zest

1 cup of ice water

salt to taste

For Grilled Pineapple and Mango Salad

1 cup sliced and grilled pineapples cut in cubes

1 cup mango slices cut in cubes

½ cup grape tomatoes in halves

½ cucumber cut in cubes

½ cup Mediterranean parsley leaves or long leave parsley

½ cup cilantro leaves

½ cup lemon basil leaves (or any other basil)

½ cup fresh lemon juice

salt

sumac

extra virgin olive oil

DIRECTIONS Hummus

1. Add pigeon peas in the food processor and mix until it

has a paste consistency.

2. With the machine running add the tahini, roasted or

confit garlic and lemon juice.

3. Finally add slowly the iced water until you get a smooth

and creamy paste, adjust salt as needed.

4. Transfer to a glass bowl and cover with plastic.

5. Refrigerate if needed.

Grilled Pineapple and Mango Salad

1. Mix fruits and leaves in a mixing bowl.

2. Add lemon juice to taste and season with sumac and salt.

Plating

1. On a large plate, spread hummus on the bottom.

2. Mix fruits and herbs, plate in the middle.

3. Finish with a nice extra virgin olive oil and some more sumac.

4. Serve with warm pita bread.