Fiddler's Favorite Recipes Episode 7: Yumi Hwang Williams' Turkish Hummus
Today we go to my good friend Yumi Hwang Williams and her daughter Ava, who live very close to Evergreen, the town where I grew up in Colorado!
Yumi has been Concertmaster of the Colorado Symphony since 2000, and she is also Adjunct Violin Professor at the University of Denver, Lamont School of Music. Before coming to Colorado, Yumi was Principal Second Violin for the Cincinnati Symphony. She started violin at age 10 in Philadelphia, one year after emigrating from South Korea. When she was 15, she was accepted to the Curtis Institute and also made her debut as a soloist with the Philadelphia Orchestra. She also specializes in new and contemporary music - recently she recorded Isang Yun's Concerto for Violin and Orchestra No. 1 for an album with cellist Matt Haimovitz called Sunrise Falling.
Yumi and Ava have prepared for us a yummy and easy Turkish Hummus. You are sure to never buy Hummus again after making this. Enjoy!
TURKISH HUMMUSIngredients:
- 2 cans of garbanzo beans
- ~4 Tablespoons of Tahini (sesame paste)
- ~1/2 cup of olive oil
- 1-2 Tablespoons of Cumin
- 2 teaspoon of Salt
For garnish:
- Olive oil
- Cumin
- Paprika
- Mint flakes
- Food processor or Mixer
- Cut veggies
- Triangles of pita
- Crackers
Instructions:
- Drain the beans and reserve half of water. Mix all ingredients until smooth consistency.
- Dish the hummus to a large bowl and drizzle some olive oil, sprinkle cumin, paprika, and mint flakes.
- Serve with veggies, pita or crackers.
Enjoy!
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April 5, 2020 at 08:15 PM · I use more tahini and less oil. Tahini is not that expensive and I enjoy more sesame flavor in my hummus. Also... consider coriander seed in addition to cumin, I find it gives a good flavor. Finally I was surprised not to see any lemon. But gratified to see the giant bottle of Kirkland olive oil in the video. (For those not familiar with US culture, Kirkland is the Costco store brand.)