|
| |
|
| |
- 1/2 kg of dry Chickpeas
- 1/4 cup Tahini
- 1-2 Lemons
- 1-2 cloves of Garlic
- Olive Oil
- Salt
- A pinch of Cumin
- A pinch of red hot pepper
|
How to serve hummos
As an appetizer and dip, hummus is scooped with flatbread (such as pita). It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts (as photographed in the "History" section). Outside the Middle East, it is sometimes served with tortilla chips or crackers.
|
|
|
Adnan's Kitchen |
Hummous
(Crushed chickpeas) |
- Soak chickpeas overnight in water and sodium bicarbonate.
- Next day, rinse and bring to boil then let simmer slowly
till done.
- Leave a tbs. of chickpeas for decoration.
- Pour into blender and add juice of 1 lemon, 1 clove of garlic,
salt, cumin & tahini.
- Blend all till mixture turns creamy.
- Serve in special plate and put the boiled chickpeas in the
center of the plate.
- Sprinkle some red hot pepper evenly.
- Pour some Olive Oil or :
- Fry some pines seeds in butter or ghee and pour on the plate.
|
|
|
|
