Mazzas Hummus Food

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

LEBANESE MEZZA DISHES: FATTOUSH, HOUMMUS, BABA GHANNOUJ

Steps:

• In a small bowl mix all dressing ingredients well.
• Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
• Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt.
• Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper. Serve with olive oil and fresh pita bread.
• Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.
• In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
• Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread.

MAZZA'S HUMMUS

Steps:

• Place chickpeas in a large bowl. Cover with cold water and place in the refrigerator. Soak for at least 24 hours or until tender. (You should be able to bite through a pea.)
• Drain. Place in a large pot and cover with two to three inches of water. Add 1 teaspoon salt.
• Bring to a boil.
• Reduce heat and simmer 2 to 3 hours or more until peas are soft and there is about 1 inch of thick broth.
• Add boiling water during cooking if water level gets to low. (This cooking process works well in a slow cooker.)
• When peas are soft, drain, reserving cooking liquid.
• For one batch of hummus place 2 cups softened peas, garlic, lemon juice, and tahini in the bowl of a food processor. Process adding broth a little at a time until well combined and creamy.
• Season with salt. Taste, add more salt and/or lemon juice, if necessary.
• Scrape into a serving bowl and drizzle with a little bit of olive oil.
• If you plan to make the hummus ahead of time, it should be slightly thinner than you want, as it will firm up as it sits.
• Place remaining cooked peas in a container with a tight-fitting lid. Cover with some of the cooking broth. Place in the freezer for later use.
• Other tips from Mazza's owner: The key is to use the dried beans and soak them. Don't use canned.
• Use tahini purchased at a Middle Eastern market. It will probably be fresher than those found at a grocery store.
• And one final tip for getting the hummus the "creamy" consistency: start by mixing the drier ingredients first. Then slowly add cooking liquid until it reaches the texture you want.