Gushing about the merits of Del Porto is a regular feature in this publication, so it should come as no surprise that we think this is the best version of hummus in town. It’s not even technically a hummus, nor do they call it that, but this white bean and artichoke puree, flanked by caper berries and olives, is nonpareil. What they do with the accompanying crostini, likewise.
One of the very minor plusses to the current “situation” is the occasional release of recipes from very good restaurants. Presumably, this is for the entertainment of the home chef. Trust us, this will keep you plenty entertained. We are delighted to have it too.
NOTE: If you shy away from salt for health or taste reasons, you may want to adjust that item. For anyone else, it’s perfect as is.
White Bean And Artichoke Purée With Garlic Crostini
2 cups cooked Great Northern white beans (canned okay)
1 cup of artichoke hearts either canned or in a jar plus some juice
(we use whole artichokes, cleaned and then the hearts are braised in
White wine, lemon, and thyme)
2 T chopped garlic (toasted)
2 tsp cracked chopped thyme
½ - ¾ cup lemon juice
2 T kosher salt
1 tsp pepper
¼ cup plus 2 T olive oil
Heat 2 tablespoons olive oil to almost smoking. Cook garlic until the edges start to turn caramel color. Throw in the chopped thyme and step back, It will crackle and scent the oil. Pull off the heat immediately. Do not burn the garlic. You just want it toasted and caramel-colored. This is one of the most important steps.
Everything then goes into the food processor, including the oil and the artichoke liquid. Run it until silky smooth, about 3-5 minutes. Adjust seasonings at the end if desired. If you need to loosen the mixture use some more lemon juice or artichoke water.
Garnish with caper berries, black olives, parsley and olive oil.
Garlic Crostini
Any bread like a baguette or ciabatta
2-4 peeled whole garlic cloves
Slice bread and drizzle olive oil and salt and pepper both sides. Grill or toast in a 425-degree oven. Rub the whole garlic clove on both sides of the bread when it is very hot. The raw garlic melts into the bread and gives off an amazing aroma.
