One of my favorite things about going out to eat is discovering a dish that makes me wonder how it was made and sends me back into my own kitchen to try a version of it.
On one of my visits to Puerto Rico, my cousins and I went to BACOA Finca + Fogón (@bacoapr). Among everything we ate, their gandules hummus immediately caught my attention. It was familiar and unexpected at the same time. An ingredient I have known my whole life, presented in a way I had never experienced before.
I loved it so much that I officially tried making my own version at home. Here it is, completely inspired by that first taste at BACOA.
Keep this one close and give it a try. Of course, if you ever find yourself in Puerto Rico, make your way to BACOA to taste the dish that inspired this one.
The Iconic Gandules Spread
Here it is, completely inspired by that first taste at BACOA.
Ingredients
- 1 15-ounce can plain gandules, drained and rinsed
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2-3 garlic cloves
- ½ teaspoon fine sea salt
- 2 ½ tablespoons extra-virgin olive oil
- 3–5 tablespoons ice water
Instructions
- Cover the gandules with fresh water. Bring to a boil, then reduce the heat and simmer for 8–10 minutes. Drain.
- Blend the tahini, lemon juice, garlic, and salt. Add the warm gandules and olive oil, then blend until smooth, adding ice water 1 tablespoon at a time until creamy. Taste and adjust as needed.
- Finish with olive oil & serve with pita, mariquitas or tostones.