Humus

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I wanted to visit the Arabic countries for some time, especially when my sister moved there with her husband. After numerous invitations from their side we went to Kuwait. During the week spent there, we tried a wide range of Arabic dishes. Then we headed to Dubai, where I was fascinated by the Lebanese, Moroccan, Egyptian and Iraqi cuisine. Captured by the abundance of spices and mix of flavors I enjoyed humus, lebna, mutabel, shavarma, falafel and many other dishes. I still keep the memories of those magical places and will try to share them with you through the recipes.

The first recipe is for humus. Hummus is an interesting blend of tahini, chickpeas and spices combined in a homogeneous mixture, served as an appetizer and suitable to be consumed with Arabic Bread.

Ingredients:

200 g Chickpeas

80 g (6 tbsp) tahini (raw sesame)

5 tbsp olive oil

1 large clove garlic

2 tbsp yogurt

2 tbsp lime juice

1 tsp ground cumin

1 tsp salt

Preparation:  

Let the chickpeas soak overnight in water. The next day, boil the chickpeas when the a water become 100 C  decrease to meduim heat for 2 hours until they become soft.During the boiling regulary remove the skim.The cooked chickpeas are placed in a blender, add the tahini, garlic, lemon juice, olive oil, yogurt and salt. The mixture is mashed, so it has the texture of small grains. Blend little more until it reaches a uniform consistency. Serve in a small bowl and sprinkle with olive oil.

 
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