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Culinary CPR: Sweet Pea Hummus

Summary: Chef Ted Dorsey joins Dr. Mike to share his recipe for Sweet Pea Hummus.
Air Date: 3/16/16
Duration: 10 Minutes
Host: Dr. Mike Fenster
Guest Bio: Ted Dorsey, Chef
Ted DorseyTed Dorsey was raised in the kitchens of family-owned restaurants. After graduating from Le Cordon Blue, he launched his career at Mise en Place. He moved up to Executive Sous Chef at Chez Bryce and eventually went on to develop menus for Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar & Market and Copperfish Seafood Grill & Oyster Bar. Prior to striking out on his own, Chef Ted oversaw all dining and bar facilities at Hotel Zamora including the revered Castile Restaurant. In 2015 he partnered with Jason Griffin and brought to life The Mill.
  • Guest Facebook Account: www.facebook.com/themilldtsp
Culinary CPR: Sweet Pea Hummus
In this segment, Chef Ted Dorsey joins Dr. Mike to share his recipe for Sweet Pea Hummus.

SWEET PEA HUMMUS

  • 4 ounces sweet peas
  • 2 ounces chic peas
  • 1 ounce tahini paste
  • 2 Tbsp. cumin
  • 1 Tbsp. lemon juice
  • 1 Tbsp. chili powder
  • 1 ounce honey
  • Salt and pepper to taste

Directions:

To make hummus place 4 oz. sweet peas and 2 oz. chic peas in a food processor or blender and puree. Add 1 oz. tahini, 1 Tbsp. lemon juice, 2 Tbsp. cumin, 1Tbsp. chili powder, salt and pepper to taste. Finish with 1 oz. honey and puree till smooth. Chill and serve.

Dukkha Spice Blend

  • 1 Tbsp. sesame seeds
  • 1 Tbsp. hazelnut or other nuts
  • 1 Tbsp. cumin
  • 1 Tbsp. coriander
For dukkha; toast the sesame seeds, hazelnuts (or other nuts), cumin and coriander in pan or in oven until golden brown. Lightly pulse in food processor or chop finely with a knife.

Mustardo

  • 1 pear, finely diced
  • 1 ounce dried strawberries
  • 1 ounce raisins
  • Splash of brandy
  • 3 ounces orange juice
  • 2 ounces brown sugar
  • 1 ounce honey
  • 1 ounce Dijon mustard
  • Salt and pepper to taste

To make mustardo; place the diced pears, dried strawberries, and raisins in small pot. Add brandy and flambé. Add orange juice, brown sugar, honey and reduce until nearly all the liquid has evaporated; stirring occasionally to keep it from burning. Season with salt and pepper. Add the Dijon mustard and mix well.

To Serve: Serve with crackers or breads of your choice. Don’t forget to utilize fresh and seasonal vegetables like endive, celery, cucumber, carrots, and others as vehicles for the hummus and mustardo. Place a little dukkha on the plate to allow each diner to construct their own serving. For a charcuterie platter, try adding dried meats and a few favorite cheeses.

These types of dishes have won The Mill the prestigious "Best New Restaurant" in the state of Florida for 2015.

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