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Turmeric Hummus with Ribeye Kabob
Welcome to my next creation in the hummus series! This time, I dig deep into my Persian roots. If hummus was invented in Iran, I imagine this would be it! You might be wondering why the hummus is so yellow–well, that's because I added turmeric! Aside from the color, the earthiness of the turmeric compliments the earthiness of the hummus. I made a ribeye kabob to go on top, along with a Persian-inspired chimichurri. It has tarragon, pomegranate molasses, and most importantly, seer torshi, a Persian pickled garlic. It's an absolute flavor bomb that only gets better with time–for this recipe I used my dad's seer torshi that he made almost 40 years ago! I'm guessing you don't have it, and don't worry. This recipe can just be made with regular garlic. And let me tell you about the bread. If you've never heard of noon barbari I am so sorry for you. But, better late than never. My favorite bread in the world, noon barbari is a persian flatbread kissed with sesame and nigella seeds. It's crisp, slightly airy, and can be eaten with anything and everything. Growing up, I ate it with eggs, used it for sandwiches, and even made pizzas with it! I made this for the first time about a year ago with my good friend and amazing baker, @bengingi. I slightly adjusted the dough recipe this time, making it a bit higher hydration. That's fancy talk for more water in a dough. This makes the dough slightly stickier and harder to work with, but the difference is a slightly airier and crispier result.
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