Turquoise Room's Hopi Hummus (Ba-daap-suki)

BYSam Lowe
Native American contemporary cuisine is expertly dished at The Turquoise Room in Winslow. This Hopi Hummus dish was inspired by the Hopi, who make a corn and bean mush by this name. It most often is served with Piki bread. The Turquoise Room serves this dish with Piki made on the Reservation. It is equally delicious when served with raw vegetables or corn chips. 

To cook the beans
8 ounces white Tepary beans or any other white bean
½ cup diced onion
½ cup diced celery
½ cup diced carrot
1 tablespoon chopped garlic
1 teaspoon salt
1 bay leaf
4 cups water
 
Place all of the ingredients in a saucepan and cook until the beans are soft and tender. Add more water if needed. When cooked, remove the bay leaf and let the beans cool. Refrigerate with the broth until you make the hummus. For a shortcut, use canned cooked great northern or cannellini beans.

Making the hummus
2 cups roasted fresh corn cut off the cob
½ cup sunflower seed oil
1 cup corn oil
2 tablespoons Dijon mustard
1 teaspoon chopped fresh garlic
1 teaspoon sea salt
½ teaspoon freshly ground pepper
 
Put the beans, corn, garlic, mustard, salt, and pepper into a food processor and puree the mixture. Slowly add the oils until it is smooth. It is now ready and can be stored in a sealed container in the refrigerator for a week.
SAM LOWE is a freelance writer who has been writing about the Southwest for more than 35 years.
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