Three Sisters Mezze Platter

INGREDIENTS

FOR THE PLATTER 

3 tablespoons tepary bean hummus  

1 flatbread  

1.5 ounces delicata squash rings  

1 tablespoon goji berry agrodolce 

2 ounces corn riblets  

1 pinch Maldon sea salt 

FOR THE TEPARY BEAN HUMMUS  

(recipe yields 12 tablespoons)  

2 cups water  

4 tablespoons tepary beans  

1 teaspoon garlic, minced  

1/4 teaspoon cumin powder  

1/4 teaspoon salt  

1/4 teaspoon lemon zest  

1-1/2 teaspoons lemon olive oil  

1/4 Calabrian pepper  

5-1/2 teaspoons lemon juice 

FOR THE GOJI BERRY AGRODOLCE  

(recipe yields ~4 tablespoons)  

1/4 cup goji berries  

1/2 tablespoon Cabernet Sauvignon vinegar  

3/4 teaspoon honey  

1/2 tablespoon shallots, minced 

FOR THE CORN RIBLETS  

(recipe yields ~9 servings)  

1 pound corn on the cob  

1/2 teaspoon rosemary olive oil  

1-1/4 teaspoons lime juice  

1/4 teaspoon salt  

1/8 teaspoon black pepper  

1/8 teaspoon onion powder  

1/8 teaspoon paprika 

FOR THE DELICATA SQUASH RINGS  

(recipe yields ~6 ounces)  

6 ounces delicata squash  

1/4 teaspoon lemon olive oil  

1 pinch salt 

INSTRUCTIONS

TO MAKE THE PLATTER 

1. Place the tepary bean hummus in a ramekin. Grill the flatbread, then cut into triangles. 

2. Place the delicata squash rings on the serving plate, then top with the agrodolce. Add the corn riblets to the plate, then top with a pinch of Maldon sea salt. 

3. Add the flatbread and tepary bean hummus to the plate. 

TO MAKE THE TEPARY BEAN HUMMUS 

1. Place the 2 cups of water into a small pot and bring to a boil. Add the tepary beans, reduce heat to a simmer, and cook covered until the beans are fully tender. Transfer the cooked beans and water to a shallow baking dish and cool in the fridge. 

2. Drain the water from the beans (but reserve for possible use later) and add to a food processor along with all remaining ingredients. Run until hummus is smooth. Adjust consistency as needed by adding in some of the liquid from cooking the tepary beans. 

TO MAKE THE GOJI BERRY AGRODOLCE 

1. Mix all ingredients together. 

TO MAKE THE CORN RIBLETS 

1. Remove the husk and silk from the corn, then place into a pot of boiling water. Cook until corn is tender (10–15 minutes), then remove from the water and cool. 

2. Once cool, cut the corn into quarters, lengthwise. Add the cut corn riblets into a bowl and toss with all remaining ingredients. Lay out onto a sheet pan and roast in the oven at 325 F for 20 minutes. 

TO MAKE THE DELICATA SQUASH RINGS 

1. Cut the delicata squash into 1/2-inch rings, removing the seeds. Toss the rings in oil, salt, and pepper. 

2. Place onto a sheet pan lined with parchment paper and roast in the oven at 350 F for 20 minutes, or until tender and caramelized.