Executive Chef Patrick Russ is cooking up something special at Newfields. He is the first executive chef to join the culinary arts department and is responsible for developing artful menus for a wide variety of events and programs at Newfields, including small bites for seasonal festivals, the Garden Terrace menu, wining and dining visiting artists, horticulturists, and guests, and developing intimate multi-course meals at ticketed events for members and guests.

Chef Patrick’s impressive resume includes an education at Le Cordon Bleu in Miami, FL and almost two decades in the restaurant industry rising through the ranks at world-class restaurants including Gia at the Eden Rock Miami and Next Restaurant in Chicago, IL. However, as a mid-western-er and father of two young children, Chef Patrick has a practical approach to serving up delightfully delicious food.

Garden Hummus has been a smash hit on the Garden Terrace menu and gives you a glimpse into his elevated approach to tried-and-true staples. Come try it at Garden Terrace, open during museum hours in the heart of The Garden, or make it at home using his recipe below.

Chef Patrick's Garden Hummus Recipe

Before you get started, note: Chef Patrick’s hummus uses dried chickpeas, which is a process that takes a few days. If you are looking for an easier quicker process, start the recipe with Step 2 and use canned chickpeas. No cooking required. Although, you won’t be able to accomplish as smooth of a texture because of the skins remaining on the canned chickpeas.

Ingredients

• 1 1/3 cup chickpeas

• 1 tbsp baking soda

• 1 1/8 tsp extra virgin olive oil

• 1/3 tsp cumin seed, ground

• 1 1/3 tsp salt

• 1 ½ tbsp fresh lemon juice

• 2 ½ tsp tahini

Step 1 - Prep Chickpeas

• Soak chickpeas in a large mixing bowl of water with 1/2 tablespoon of baking soda for at least 24 hours

• The next day, preheat the oven to 425 degrees

• Remove chickpeas from water and spread evenly onto a baking sheet

• Sprinkle 1/2 tablespoon of baking soda over the top of the chickpeas and place in preheated oven for 20 minutes

Step 2 - Recipe

• Preheat the oven to 425 degrees

• Remove chickpeas from water and spread evenly onto a baking sheet

• Sprinkle 1/2 tablespoon of baking soda over the top of the chickpeas and place in preheated oven for 20 minutes

• Transfer the cooked chickpeas to a large bowl and fill with cold water

• Using your hands, gently massage the chickpeas until the outside skins are released and float to the top

• Continue this step until majority of the skins are removed from the chickpeas

• In a 6-quart sauce pot, cover the chickpeas with at least two inches of water

• On medium heat, bring the pot to a boil and reduce to a simmer

• Cook the chickpeas until extremely soft. This can take up to 1 hour.

• Once soft, drain the cooking liquid off the chickpeas reserving 3 cups in case it’s needed later

• Transfer all remaining ingredients into a food processor

• Turn the food processor on and run until chickpea mixture it is extremely smooth

• If necessary, use the reserved cooking liquid to thin the hummus to your desired consistency

• Transfer to a container and store in the refrigerator until ready to serve

• When ready to serve, spoon the hummus into a shallow bowl and create a small well using a kitchen spoon

• Garnish with chopped mint and parsley, a pinch of smoked paprika and finishing olive oil

• Serve with grilled pita and your favorite raw vegetables

Garden Terrace isn’t all he has on his plate. Get a taste of his elevated dishes at these events where you will get to experience his dishes paired with beverages curated by Lindsay Jo Whirley, Culinary Arts Assistant Director and Certified Cicerone.

Mark your calendars for these upcoming events at Garden Terrace. Tickets on-sale early July.

Wine Collective: Italian Wine Dinner

Friday, August 11 / 6 to 9 PM

Garden Terrace Dining Room

$150 Members / $160 Public

Wine and Beer Collective: The Sommelier vs The Cicerone Pairing Dinner

Friday, August 25 / 6 to 8 PM

Garden Terrace Dining Room

$100 Members / $110 Public