i'm writing this from a hotel room, as i've unexpectedly ended up with a 24 hour layover in atlanta, georgia. i was supposed to be in starkville, mississippi yesterday in the early afternoon, but delta had other plans in mind! i tried to turn these travel woe lemons into lemonade, and ended up having a blast taking the evening to explore downtown atlanta.
as soon as i landed and settled into my last-minute hotel room, i head downtown to do some market hopping. i started out at krog street market, then made my way to ponce city market. in both places, i weaved in and out of what felt like a mini UN of culinary creations. from indian to south korean to italian to middle eastern, it felt impossible to decide where to eat (or if i should've just "settled" on a big bowl of jeni's ice cream for dinner.)
sean brock has been on my radar for quite a while thanks to mind of a chef, so i ultimately couldn't pass up finally trying out one of his restaurants, minero. i was not at all disappointed with the choice! i sipped on a pineapple agua fresco and ate every single bite of carnitas with salsa verde cocida, roasted pumpkin and pepitas (and 2/3 of their renowned warm corn tortillas). i was really craving some soul food or classic southern food while in atlanta, but minero snuck a bit in there since the carnitas were nestled on top of hoppin' john.
after grabbing dinner, i walked along the beltline before heading back to my hotel. so many people were out on the trail i felt like the entire city of atlanta was in tow for a weekend evening stroll. i strategically placed myself behind a puppy and worked off some of those carnitas, but alas, didn't end up making enough room for some of jeni's. a heaping cone of roasted strawberry buttermilk ice cream will just have to be on my bucket list for next time!
having extra time on my hands also finally gave me the space i needed to get this new post up! as you have probably noticed at this point, i'm a sucker for all things pistachio > mint > pomegranate. for me, it's the trifecta of ingredients that can be made sweet (imagine as an ice cream topping!) or savory (mmmm on roasted chicken shwarama).
in this case, i've swirled together into a rich, creamy hummus. this dip comes together so quickly, and is wonderful to serve as an appetizer with some toasted, crunchy pita, or as a spread on a sandwich or wrap. you may also want to toss a big spoonful on the side of a veggie-heavy salad, as it adds a wonderful burst of flavor.
as with happens every time i travel, i'm sure i'll be returning home from mississippi and georgia with a whole new world of flavors to be inspired by. something sweet with peach or pecan? something savory with fried catfish or sweet potato rolls? there's a lot more taste testing left, and someone's gotta do it.
pistachio, mint and pomegranate hummus
what you'll need:
1 15 oz can chickpeas, skins removed and chickpea water (aquafaba) reserved
1/3 cup salted and roasted pistachios, plus extra for garnish
1 clove garlic
juice of 1/2 a lemon
1/2-3/4 cup tahini (depending on how creamy you'd like it)
1/2 cup fresh mint leaves, loosely packed
kosher salt, to taste
pomegranate arils, for garnish
1-2 tbsp extra virgin olive oil, for garnish
what you'll do:
- remove chickpea skins (click for instructions to do this here - see steps 1 & 2 in recipe!).
- in food processor, blend pistachios for about 1 minute, or until a pistachio paste forms. then add chickpeas, garlic, lemon, tahini, mint, salt and aquafaba (should be about 1/2 cup). blend to combine until smooth and creamy.
- use a spatula to transfer into serving bowl. top with a light handful of pistachios, extra virgin olive oil and pomegranates.