HUMMUS
Steps:
- In a bowl, soak the dried beans in 6 cups water overnight.
- Discard water and rinse the beans in fresh water. Add beans to a stockpot with 6 more cups water. On high heat, bring water to a boil and cook, turning down the heat to medium when foam appears at the top, about 30 minutes. Cover pot and cook until beans are soft, an additional 15 minutes. Drain and cool beans overnight in the fridge.
- Add beans to a food processer with a handful of ice, the lemon juice, garlic, sesame tahini and salt. Grind in food processor until it has a pudding-type consistency. Garnish with olive oil, paprika and sumac. Can be served with pita bread or carrots.
HUMMUS WITH A KICK
A little cayenne for a twist, and just enough turmeric for the color but not enough to dominate the flavor of this hummus variation. A slightly chunky consistency is okay. Garnish with fresh parsley and a drizzle of olive oil.
Provided by Muthanna Yacoub
Categories Hummus
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
- Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 13.2 g, Fat 10.5 g, Fiber 3.5 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 471 mg, Sugar 0.1 g
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