Photography by Hudi Greenberger

Chipkele Bundlech (White-Bean Chummus) with Pickled Tongue

My Tante Esther is definitely the best balabusta I know. She used to prepare this dish as the appetizer for every simchah she made. When I called her one day for the recipe, I was surprised to hear that it’s not a chickpea dish, as I’d always thought, but rather made from white beans. Well, I tried it once and loved it! Can be prepared with any topping — pulled lamb, tongue, or just simple pastrami.

SERVES 10–12

• 1 16-oz (450-g) pkg great northern beans
• 1 Tbsp baking soda
• ½ cup yellow split peas
• 6 cups water
• 2 tsp salt, divided
• pinch sugar
• 3 cubes frozen garlic or 3 cloves garlic, crushed
• 3 Tbsp olive oil
• 1 Tbsp garlic powder
• ½ tsp white pepper
• 1 pickled tongue

Soak beans overnight with water and 1 Tbsp baking soda. Rinse beans and place in a pot with the yellow split peas and 6 cups water. Bring to a boil, then add 1 tsp salt. Lower heat to a simmer and cook for about 1½ hours, mixing occasionally.

Add garlic cubes or crushed garlic, olive oil, garlic powder, white pepper, pinch of sugar  and remaining 1 tsp salt. Mix well and cook for another 15–20 minutes. Remove from heat and blend with an immersion blender to get it to a nice smooth consistency.

To prepare the tongue: Place the pickled tongue in a pot of water and bring to a boil. Cook for 2½ hours, then peel, cool, and slice. (You can skip the peeling if you prefer.)

You can have so much fun plating this dish — go traditional, restaurant style, or any way you like. Best when served warm.

Tip: If you have a local deli, I recommend buying sliced tongue… It will save you a lot of time!

(Originally featured in Family Table, Issue 732)