One of the most unique recipes I’ve ever found was from North Dakota State University Extension for a dessert hummus. There are also recipes that add other healthful ingredients such as sweet potatoes, pumpkin, and eggplant. Other ingredients in traditional hummus are garlic, olive oil, lemon juice and seasonings. If using the yogurt, drizzle with a little sesame oil or sprinkle with some toasted sesame seed to give it a little of the tahini flavor. Plain or Greek yogurt can be used as a substitute for the tahini. It’s expensive and sometimes hard to find. Tahini is a paste made from grinding sesame seeds. Tahini is another ingredient traditionally found in hummus. Drizzle with olive oil, sprinkle with parsley, and server with vegetables such as carrots, celery or chunks of red or green pepper, whole grain crackers or pita bread.ġ pound dried beans = 8 cups cooked beansġ can (15 ounces), drained = 1 ½ to 1 ¾ cups cooked beansġ cup dried beans (after cooking) = approximately one 15-ounce can of beans If the hummus is too thick, add some of the cooking water. Allow to cool slightly before continuing, Add the tahini and the rest of the ingredients and continue blending with the food processor until you get the desired texture. Put the chickpeas into a food processor and grind well. When done, drain, but keep a little of the cooking water. Remove any peels and/or foam which float in the cooking water. It should take around one to one-and-a-half hours. Cook until the peas are very easily smashed when pressed between two fingers. Wash the chickpeas well and put them in a large pot. The peas will absorb the water and almost double their volume. Then rinse again and soak again in tap water for a few more hours. Wash the chickpeas several times, until the water is transparent. Go over them and discard any damaged beans or small stones. Pour the chickpeas over a large plate or strainer.
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