Monday's Meal: My Name Is Joe

Tim Lane talks about the coffee shop and makes one of the items on their spring menu, a Moroccan tartine.

The recipe, which serves four, is as follows:


4 slices of country style sourdough bread toasted
1 cup hazelnut hummus (recipe below)
2 ounces of sliced red beets
1 ounce of sliced golden beets
2 oz sliced English cucumbers
1 teaspoon of ras el hanout
.5 teaspoon of sumac
20 roasted hazlenuts chopped in half
4 leaves of fresh sorrel
4 sprigs fresh dill
4 sprigs fresh parley
4 green onions sliced thinly sliced
olive oil and lemon for dressing beets

Hazlenut Hummus

1 pint of cooked chickpeas drained
3 tablespoons of tahini paste
1 clove of garlic
1 tablespoon of smoked paprika
juice of 1 lemon
2 tablespoons of hazelnut oil


In food processor, blend together all ingredients until it becomes a thick but smooth paste. Adjust salt and lemon to taste and transfer to a non reactive container.

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