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Let Hummus + Co invite you into its generous heart, full of love, laughter and great food for sharing with friends and family.
List of contents
Non-fiction
About the author
Michael Rantissi grew up in Tel Aviv, watching his Mum cook and feasting on the multi-cultural offerings of his neighbourhood. He trained at Tadmor College Israel then EPI Academy Paris and Culinary Institute of America (CIA) new York. He has worked in London and Sydney, including Le Meridien Piccadilly London and The Regent Sydney. He is now the chef/owner of the Kepos Street Kitchen in Sydney.
Kristy Frawley has worked in hospitality for many years, most recently at The Bathers' Pavilion.
Summary
Hummus & Co contains more than 140 recipes for fresh greens and vegetables, grains, fish, chicken and meat, all bursting with zesty flavour. They are perfect for a lazy weekend brunch, a family barbecue with fresh, bountiful salad vegetables and legumes, or a Sunday slow-roasted, cumin and coriander spiced lamb shoulder, with Persian cranberry rice pilaf and tangy vegetables. There are midweek dishes that the family will love: cook-ahead Moussaka or Persian meatball soup, and plenty of dips, relishes, rubs and spreads from Israel, Iraq, Lebanon and Turkey that turn a simple piece of fish or meat into a feast for the senses. There are authentic teas and sweet treats that are beyond dreamy: Persian love cake, candied sesame seed bars, pistachio and rosewater cake with plums and mascarpone.
Possibly most sublime of all, there are incredible vegan and vegetarian dishes that bring vegetables front and centre. Why eat plain vegetables when you can choose from green beans with goat's cheese, almonds and a spritz of lemon juice, or steamed leeks with spinach and haloumi, broccolini pangrattato, scorched onions with pomegranate molasses and haloumi, or an asparagus, pea and feta tart? And of course there's the perfect hummus recipe, guaranteed to bring everyone to the table. Come sit down, you're invited.
