All compliments go to Chef Claudia at @ClaudiasMesa for this wonderful Plantain Sweetened Hummus.
1 cup of very ripe plantain, diced, about 1 1/2 plantains 1/4 cup avocado oil for frying 1 15.5 ounces organic chickpeas (canned or freshly cooked) 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.
On a plate lined with paper towels, allow the plantain to drain and cool off as you prepare the hummus.
Add the chickpeas, orange juice, garlic, tahini, salt, cinnamon, and red pepper flakes 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.
Serve the hummus in a bowl decorated with the remaining half the fried plantains and the peanuts.
Sprinkle a bit of Z'Atar or sesame seeds on top and serve with plantain chips, pita bread, salty cheese, and orange slices.