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The Real Humus Recipe
As you all know, Humus is one of the most popular Middle Eastern dishes. You can find it in most of the Middle Eastern restaurants, served all day.
It is mainly late morning midday dish because it's filling and increases your energy through out the day.
Most of Humus dishes are made very similar, the difference is usually the ratio between ingredients used.
The main important ingredient in Humus is the Tahini. The Tahini is made from sesame seeds grounded until they become a liquid paste similar to peanuts butter in texture. Freshness of the seeds is very important and because it is an oily product, it terns to oxidize after length of time and when it does the taste become horrible.
In New Zealand you can find Tahini in the Middle Eastern shops or Health shops. Supermarkets may not stock them.
This recipe is one of my favorite and I am sure you will enjoy it.
INGREDIENTS
500g dry chickpeas (not heat treated)
300g Good Raw Tahini paste
2 medium Garlic cloves - crushed
1 Lime (just the juice)
Salt (about 1-2 teaspoons)
THE DAY BEFORE
Rinse chickpeas in water and place in a large bowl toped up with cold water. Let soak over night.
PREPARATION
Place soaked chickpeas in a pressure pot, cover with water about 2 cm above the chickpeas and cook under pressure for about 35 minutes. Let cool down.
Note: If regular pot is used, cooking may take around 2 hours until the chickpeas are soft. Cook with lid on. Taste from time to time to see how soft the chickpeas are.
Place chickpeas in food processor without the water and turn into a smooth paste, then add the Tahini, crushed garlic, lemon juice and a teaspoon of salt and keep mixing, check it is salty enough and add salt as needed. If the mixture is too thick you can add a bit of the chickpeas water. (Note: over night the humus will get harder so if you like it runnier you should make it runnier at this stage)
SERVING
Place two full tablespoons of humus in the middle of a flat plate (20cm) turn and spread the humus while you continuously turning the plate until you create a circle close to the edge of the plate and nothing much in the centre (as in photo). Top with olive oil and chopped parsley. You can add some pine nuts for decoration.
Bon appétit !
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