Post by Hummus Master on Jun 10, 2009 23:03:51 GMT -5
Egyptian Hummus With Dukka
1 3/4 cups canned chick-peas, drained and rinsed
1 tablespoon tahini
2 tablespoons olive oil
2 garlic cloves, crushed
4 tablespoons lemon juice
3 tablespoons hot water
whole wheat pita bread, toasted, to serve
DUKKA;
2 tablespoons sesame seeds
1 tablespoon cumin seed
1/2 tablespoon ground coriander
1/4 cup hazelnut, finely chopped or sub with another nut
1/4 teaspoon salt
Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth. Alternatively, mash the ingredients together with a fork.
DUKKA: Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant. Tip them out onto a plate.
Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden.
Stir the nuts and salt into the seed mixture. Store in an airtight container for up to 1 week.
Spread the pate on whole-wheat pita and sprinkle with a little of the dukka.
Hummus and Pesto Recipes
http://groups. yahoo.com/ group/hummus- and-pesto- recipes/
1 3/4 cups canned chick-peas, drained and rinsed
1 tablespoon tahini
2 tablespoons olive oil
2 garlic cloves, crushed
4 tablespoons lemon juice
3 tablespoons hot water
whole wheat pita bread, toasted, to serve
DUKKA;
2 tablespoons sesame seeds
1 tablespoon cumin seed
1/2 tablespoon ground coriander
1/4 cup hazelnut, finely chopped or sub with another nut
1/4 teaspoon salt
Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth. Alternatively, mash the ingredients together with a fork.
DUKKA: Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant. Tip them out onto a plate.
Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden.
Stir the nuts and salt into the seed mixture. Store in an airtight container for up to 1 week.
Spread the pate on whole-wheat pita and sprinkle with a little of the dukka.
Hummus and Pesto Recipes
http://groups. yahoo.com/ group/hummus- and-pesto- recipes/