Moroccan Hummus


Ingredients:


1 19-oz. (540-ml) can of chickpeas, drained
2 tbsp of Tahini paste (or ground sesame seeds)
2 tbsp extra-virgin olive oil
4 tbsp fresh lemon juice
2 small garlic cloves, minced
Freshly ground black pepper to taste
Generous pinch of cayenne pepper
1/3 tsp salt

Garnish

1 tsp chopped fresh parsley

Pinch of sweet paprika



Preparation:

1. Puree all ingredients in a food processor until mixture is smooth but has a little texture, scraping down sides occasionally. If the hummus is a little too thick, add a splash of water.

2. Taste and add more salt, cumin, cayenne or black pepper if desired. 

3. Spoon hummus in a serving bowl, cover and chill for about 15 minutes. Before serving drizzle with olive oil and  pinch of sweet paprika and decorate with chopped fresh parsley.

4. Serve with grilled flat bread, bread sticks, naan bread, low-fat tortilla chips or grilled pita bread round the edge and alongside a bowl of olives and pickled vegetables.

TIP: Hummus is best served at room temperature. Prepared hummus will keep refrigerated for 3 to 4 days. To taste the full flavour of hummus, just remember to bring it out an hour or so before serving so that it comes to room temperature.





Real Cooking


Hummus
Hummus (hummis, houmous, hommus, or humus) is a dip made of chickpea paste with various additions (such as olive oil, fresh garlic, lemon juice, and tahini). It is popular all over the Middle East, Turkey, Greece, Cyprus, and increasingly in countries such as the UK and the US. It is usually scooped up with flatbread (pieces of pita) to be eaten.

With a slightly salty taste and rough texture, punctuated with a garlic tang, houmous is especially delicious eaten with celery and other raw vegetables.

It is also a nutritious food, containing a large amount of protein and mono-unsaturated fat. It is suitable for vegetarians and vegans. It makes a nice light lunch: spread it on a dessert-sized plate, pour some good virgin olive oil over it, garnish with parsley, paprika, and/or thin-sliced onions (etc.), and scoop up with pita.

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