Posted on: September 22, 2020 Posted by: admin Comments: 0

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 Making hummus isn’t too hard, and it’s certainly is something that you want to try at least once – or like many, time and time again, in search for the holy grail of real hummus flavour. Our simple recipe for traditional homemade hummus, is a good place to start.

4 extra-large bowls of Hummus

Ingredients

1 cups dried chickpeas (the smallest you can find)

1/2 cup tahini

juice from 1 squeezed lemons

1-2 garlic cloves

1/2 teaspoon cumin

1 tablespoon + 1/8-1/4 teaspoon baking soda

salt

olive oil

parsley

Preparation

  1. Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
  2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
  3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
  4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
  5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with some good olive oil and chopped parsley.

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Harrisa

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Level

Easy

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Time

30 Min

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SErves

4

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Calories

19

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Fat

32g

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Saturates

0.4g

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Carbs

19.7g

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Sugar

11.7g

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Fiber

1.1g

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Ingredients

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  •  12 fresh red finger-length chillies
  • 1½ tsp coriander seeds
  • ½ tsp cumin seeds
  •  ½ tsp caraway seeds
  • 4 fat garlic cloves (central core removed if necessary – see tip), roughly chopped
  • ½ tsp sea salt flakes
  • 2 tsp tomato purée
  • 2½ tsp lemon juice
  • 1 tbsp light olive oil
  • 7 drops rosewater (optional)

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Instructions

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Step 1

Cook the chillies on the barbecue for 10 minutes, turning, until the skins blacken and the flesh is tender. Transfer to a plastic food bag to steam and cool.

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Step 2

Toast the coriander, cumin and caraway seeds over the heat in a dry frying pan until fragrant, making sure they don’t burn, then work to a fine powder in a pestle and mortar or spice grinder.

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Step 3

Add the chillies, garlic and salt, then grind to a fine paste. Stir in the remaining ingredients, then set aside for at least 1 hour before using .

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Step 4

This spicy chilli paste will last for up to two weeks in the fridge.

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