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The home of tasty food recipes invites you to try Hummus recipe. Enjoy my collection of delicious food recipes and learn how to make Hummus.
Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.
Preparation Time
10 minutes
Cooking Time
50 minutes
Ingredients (serves 4)
200g (1 cup) dried chickpeas, (see note) soaked in water overnight
1/4 tsp bicarbonate of soda
1 clove garlic
140g (1/2 cup) tahini (see note)
2 lemons, juiced
Olive oil, to serve
Method
Rinse and drain chickpeas, then place in a saucepan. Cover with cold water, then stir in bicarbonate of soda; this helps soften the chickpeas. Bring to the boil over high heat, then reduce heat to medium and simmer for 50 minutes or until tender.
Drain chickpeas, reserving 125ml (1/2 cup) cooking liquid and 1 tbs chickpeas. Cool slightly, then process in a food processor until smooth. Add garlic, tahini and lemon juice, season with salt, then process until very smooth. If the hummus is too thick, add reserved cooking liquid, 1 tbs at a time, until it has reached the desired consistency. (Hummus thickens as it cools, so check the consistency just before serving.) It will keep in an airtight container in the fridge for up to 1 week. Makes 2 cups. 3 Spoon hummus into a bowl, drizzle with olive oil, and scatter with reserved chickpeas to serve.
Notes
Serves 4 as a mezze.
Substitute 2 x 400g cans chickpeas, rinsed, drained for dried chickpeas. Omit step 1 and substitute 125ml (1/2 cup) water for cooking liquid in step 2.
Tahini, a paste made from sesame seeds, is available from supermarkets and greengrocers.
In Lebanon, they say you can judge a restaurant by its hummus. It's so easy to make, but getting the right balance and consistency can be difficult. Hummus is the Arabic word for 'chickpeas', as well as the name of this chickpea paste. The latter is prepared by soaking and boiling chickpeas, then crushing them to a fine paste with garlic, tahini, lemon juice and salt. Hummus is not a sauce or dip, but one of many mezze dishes. Start this recipe a day ahead.
Source
MasterChef - February 2011, Page 73
Recipe by Kamal Mouzawak
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