I was born and raised in Barranquilla, Colombia, known as La Puerta de Oro de Colombia - The Golden Gate of Colombia, due to its strategic location between the Magdalena's River delta and the Caribbean Sea.
Although established around 1629, Barranquilla didn't officially become a town until April 7, 1813. It served as an entry point to many European immigrants following World War I and World War II when many immigrants from the Middle East and Asia entered through this port.
Influenced by its diverse population, Barranquilla's Caribbean cuisine has roots in its Indigenous Colombian, Spanish, African ( from the slave trade), and Arab influences.
I designed this recipe for Global Hummus Day in honor of my hometown, Barranquilla. Its ingredients reflect our population.
It is essential to start with very ripe plantains. The plantain's sweetness, combined with the spiciness in the cinnamon and the red pepper flakes, adds an element of surprise to your first bite. Add a few dry roasted peanuts for crunch and saltiness, and you have a unique appetizer.
Accompany with fried green platanitos, or plantain chips, pita bread, salty white cheese, and good company.
Ingredients
1 cup of very ripe plantain, diced, about 1 1/2 plantains
1/4 cup avocado oil for frying
1 15.5 ounces can of organic chickpeas
3 TBSP orange juice
1 garlic clove, minced
1/2 cup of tahini
3/4 teaspoon Kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon red pepper flakes
2 TBSP water
3 TBSP Olive Oil
1/4 cup dry roasted peanuts
Z'Atar or Sesame seeds for garnish
It is crucial to start with a ripe plantain; the darker, the better. Peel the plantain and cube into small pieces, about 1/2".
Heat the avocado oil in a skillet, and once it is hot, add the plantains.
Because of its high sugar content, the plantain will cook very fast. Keeping an eye on it and turning as needed is important.
In a plate lined with paper towels, allow the plantain to drain and cool off as you prepare the hummus.
Add the first eight ingredients to a food processor. Process it for about a minute, adding the olive oil a little bit at a time to create the perfect emulsion.
Divide the plantain in half and add half a cup to the hummus. Pulse for 3-4 times, allowing it to combine but not puree.
To plate, place the hummus in a bowl and decorate with the remaining half the fried plantains and the peanuts.
Sprinkle a bit of Z'Atar or sesame seeds, and serve with plantain chips, pita bread, salty cheese, and orange slices.
