Andrew Weil, a doctor known for his anti-inflammatory diet and cookbooks, has been a leader in the healthy eating space for many years. But in 2008, he got into the restaurant industry with the first location of True Food Kitchen, which now has more than a dozen locations across the country.
In March, the first Austin location opened in the Seaholm development, where you can find vegetarian-friendly dishes in a large, airy space across the lawn from Trader Joe’s. This herb hummus is one of several appetizers. If you don’t get this dish, try the edamame dumplings, which were the highlight of a lunch I had there last week.
Herb Hummus with Greek salad
1 (15 1/2 oz. can) garbanzo beans, drained
1 large garlic clove, chopped
1/2 small jalapeño, seeded and coarsely chopped
1 1/2 Tbsp. tahini
2 Tbsp. freshly squeezed lemon juice
Juice of 1 lime
2 Tbsp. cilantro, coarsely chopped
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 cup extra-virgin olive oil
Cucumber slices, cut into moon shapes
Red onion, sliced thin
Cherry tomatoes, halved
Feta cheese, crumbled
To prepare hummus, place the garbanzo beans, garlic, jalapeño, tahini, lemon and lime juice, cilantro, cumin and salt in a food processor and blend until a smooth paste. Add the olive oil slowly in a thin stream and blend until smooth and well-combined. Transfer to bowl. Store in refrigerator for up to 3 days. Makes 4 cups.
To plate hummus, smear hummus so that it covers bottom of plate, leaving 1/2-inch rim clean. Top with cucumbers, onion, tomatoes, olives and feta cheese. Garnish with a drizzle of olive oil and a squeeze of lemon. Brush pita with oil and grill on each side for 10 seconds to create grill marks and heat. Cut pita into wedges and place on separate small plate.
— True Food Kitchen