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How to Make Middle Eastern Hummus Bi Tahini Asian Cooking Recipe Cuisine
Recipe Makes for 3 Cups:
1 cup dried chickpeas
1 1/2 tsp salt
1/3 cup tahini
1/2 cup lemon juice
2 garlic cloves, crushed
olive oil, for drizzling
chopped flat-leaf parsley
paprika or cayenne pepper for sprinkling
Directions:
Wash the chickpeas well, cover with 3 cups water and soak for 12 hours or overnight. Drain the chickpeas, make sure the skins are removed but reserve the soaking water.
Place the chickpeas and soaking water in a saucepan. Bring to a boil, then reduce the heat and leave to boil gently for 2 hours.
Add 1 tsp of the salt and cook for a further 1 hour or until the chickpeas are very tender. Drain, reserving some of the cooking liquid and 1 tbsp of the chickpeas.
Press the chickpeas through a sieve or food mill, add about 2 tbsp of the cooking liquid to separate any remaining skins from the chickpeas.
Slowly stir the tahini and most of the lemon juice into the puree. Crush the garlic with the remaining 1/2 tsp of salt using a mortar and pestle and add to the puree.
Adjust the flavour and consistency with lemon juice or cooking liquid and add more salt if necessary. Hummus should be thick and smooth.
Spread in a shallow serving dish, swirling with the back of a spoon. Serve drizzled with olive oil and garnished with the reserved chickpeas, chopped parsley and a sprinkling of paprika or cayenne pepper.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1 cup dried chickpeas
1 1/2 tsp salt
1/3 cup tahini
1/2 cup lemon juice
2 garlic cloves, crushed
olive oil, for drizzling
chopped flat-leaf parsley
paprika or cayenne pepper for sprinkling
Directions:
Wash the chickpeas well, cover with 3 cups water and soak for 12 hours or overnight. Drain the chickpeas, make sure the skins are removed but reserve the soaking water.
Place the chickpeas and soaking water in a saucepan. Bring to a boil, then reduce the heat and leave to boil gently for 2 hours.
Add 1 tsp of the salt and cook for a further 1 hour or until the chickpeas are very tender. Drain, reserving some of the cooking liquid and 1 tbsp of the chickpeas.
Press the chickpeas through a sieve or food mill, add about 2 tbsp of the cooking liquid to separate any remaining skins from the chickpeas.
Slowly stir the tahini and most of the lemon juice into the puree. Crush the garlic with the remaining 1/2 tsp of salt using a mortar and pestle and add to the puree.
Adjust the flavour and consistency with lemon juice or cooking liquid and add more salt if necessary. Hummus should be thick and smooth.
Spread in a shallow serving dish, swirling with the back of a spoon. Serve drizzled with olive oil and garnished with the reserved chickpeas, chopped parsley and a sprinkling of paprika or cayenne pepper.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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