Post by Amani on Sept 30, 2011 13:30:16 GMT -5
Turkish Hummus with Yogurt
By Martha Rose Shulman
This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It’s lighter than the version made with tahini, and it’s nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn’t take as long as you’d think, but I leave the step as an optional one.
6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight
Salt to taste
2 garlic cloves, green shoots removed
1/2 teaspoon ground cumin
3 tablespoons freshly squeezed lemon juice
3 to 4 tablespoons extra virgin olive oil, to taste
1/4 cup thick Greek-style or drained yogurt
For garnish (optional):
Fresh pomegranate seeds
Ground cumin
Black olives
1. Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
Optional step: Run some cold water over the chickpeas, then take them up by the handful and pick off the loose skins. Discard the skins.
2. Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.
Note: If you choose to use canned chickpeas, drain and rinse before proceeding with Step 2. You will need 2 cups.
Yield: 2 cups, serving 8 to 12
Advance preparation: Cooked chickpeas will keep for three or four days in the refrigerator. The hummus will keep for a couple of days but will become more pungent.
Nutritional information per serving (8 servings): 124 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 1 milligram cholesterol; 13 grams carbohydrates; 3 grams dietary fiber; 7 milligrams sodium (does not include salt to taste); 4 grams protein
Nutritional information per serving (12 servings): 83 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 1 milligram cholesterol; 9 grams carbohydrates; 2 grams dietary fiber; 5 milligrams sodium (does not include salt to taste); 3 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health”
By Martha Rose Shulman
This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It’s lighter than the version made with tahini, and it’s nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn’t take as long as you’d think, but I leave the step as an optional one.
6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight
Salt to taste
2 garlic cloves, green shoots removed
1/2 teaspoon ground cumin
3 tablespoons freshly squeezed lemon juice
3 to 4 tablespoons extra virgin olive oil, to taste
1/4 cup thick Greek-style or drained yogurt
For garnish (optional):
Fresh pomegranate seeds
Ground cumin
Black olives
1. Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
Optional step: Run some cold water over the chickpeas, then take them up by the handful and pick off the loose skins. Discard the skins.
2. Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.
Note: If you choose to use canned chickpeas, drain and rinse before proceeding with Step 2. You will need 2 cups.
Yield: 2 cups, serving 8 to 12
Advance preparation: Cooked chickpeas will keep for three or four days in the refrigerator. The hummus will keep for a couple of days but will become more pungent.
Nutritional information per serving (8 servings): 124 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 1 milligram cholesterol; 13 grams carbohydrates; 3 grams dietary fiber; 7 milligrams sodium (does not include salt to taste); 4 grams protein
Nutritional information per serving (12 servings): 83 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 1 milligram cholesterol; 9 grams carbohydrates; 2 grams dietary fiber; 5 milligrams sodium (does not include salt to taste); 3 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health”