15 November 2024

Black hummus from Verde Água Agriturismo

Have you ever made black hummus? Since 2014, Joana and Aníbal have been loving hosts on the farm in Portugal, which has been in the family for over 120 years. The two have restored all the buildings and turned the former stables into rooms for guests.

The Agua Verde is picturesquely situated between mountains, vineyards and the Douro River. Almost everything that ends up on the table here grows in the large fruit and vegetable garden.

You should take advantage of the opportunity and sit at the communal table during the regular dinner evenings. Aníbal's Argentine roots can be better understood at the so-called Asado Argentino evenings, where the techniques of the Argentine gauchos for preparing meat and vegetables are demonstrated.

Joana prefers vegetarian food. She prepared her hummus for us with a very special plant from her garden. There are various interpretations as to why it is also called “garden fish”. Some say it is because of its shape, others say that the recipe was considered a fish substitute for fasting days. In any case, it is a delicious idea. We hope you enjoy preparing it!

Black hummus with crispy “Garden Fish” from Verde Água Agriturismo

Ingredients:

1 cup black chickpeas, soaked and cooked (or canned, rinsed)

2 tablespoons tahini (sesame paste)

2 tablespoons Greek yogurt (or aquafaba for a vegan version)

Juice from 1 lemon

2 tablespoons of olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper, according to taste

Preparation:

In a food processor, combine black chickpeas, tahini, Greek yogurt (or aquafaba), lemon juice, olive oil, cumin and smoked paprika. Blend until the mixture is smooth and creamy, adding a little water if necessary to adjust the consistency. Season with salt and black pepper. Transfer to a bowl and drizzle with a little more olive oil before serving.

Ingredients for the “Garden Fish”:

1 tablespoon tahini

2-3 tablespoons of water

Juice of 1 / 2 lemon

Salt and black pepper, to taste

Cassava flour or corn flour, for sprinkling

Preparation:

In a bowl, mix tahini, water, lemon juice, salt and black pepper until smooth (add more water to adjust consistency if necessary).

Dip each leaf into the batter, then sprinkle with cassava flour or corn flour.

Place the coated leaves in a single layer in the basket of the fryer and fry at 180°C for about 20 minutes. Remove from the fryer and serve immediately so that they are nice and crispy.

Serve:

Serve the black hummus in a bowl and arrange the crispy “fish” leaves around the edge. Garnish with a few olives.

Enjoy your meal!