Tepary Hummus - Bad-dap-suki
Bad-dap-suki is a tradtitional Hopi hummus made from tepary beans grown by the Tohono O'odham in Southern Arizona. If you prefer a milder dish, start with just 2-3 chiles de arbol.
- 1 tablespoon + 1/4 cup of olive oil
- 1 medium white onion, minced
- 5 cloves garlic, lightly smashed
- 8-10 chiles de arbol
- 1/2 teaspoon black peppercorns
- 5 whole cloves
- 1 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1/3 cup roasted peanuts
- 1/4 cup sesame seeds
- 1 cup of water
- 1 1/2 cups cooked tepary beans, (see below)
- 1 1/2 teaspoons salt
- Zest and juice of one lemon
- 1/4 cup extra virgin olive oil
Instructions To cook tepary beans: First soak them in water over night. When ready to start cooking, rinse beans with water, pick out and discard any stones or broken pieces, place beans in a large pot and cover with water (8 cups of water to one cup of beans) and add 1 teaspoon of salt. Partially cover and cook until tender, about two to four hours. Once cooked, they will double in volume. The cooked beans can be frozen and store well in the refrigerator for up to one week.
- Add 1 tablespoon of olive oil and saute onions and garlic in a medium-sized skillet on medium heat for 4-5 minutes, until the onions lightly brown.
- Add the chiles de arbol, peppercorns, cloves, thyme, peanuts, and sesame seeds and cook stirring throughout for 2-3 minutes.
- Add the salt and water, and simmer on medium-high heat for 5-7 minutes the liquid is reduced by half.
- Pour the mixture to a blender or food processor. Add the lemon juice and zest along with the remaining 1/4 cup of olive oil, and puree until smooth and consistent. If necessary drizzle additional water (a couple tablespoons at a time) and puree until amooth.
- Garnish with olive oil and fresh herbs, or toasted pine nuts and if you can find Hopi piki bread, it is a fantastic accompanyment. (That's piki bread and tepary hummus in the picture above.)