All time favourite Hummus!
One thing about growing up in the middle east is you get introduced to a whole new range of "fast food" & I'm not referring to the countless KFC/SFC/Pizza Hut/TGIF/Mac/Hardees etc etc etc outlets... i'm referring to those tiny (once) outdoor joints from where the enticing smell of shawarma wafts to tickle my senses making me want to have a shawarma the next second! And the taste of the huge balls of falafel they hand you while you wait for the shawarma! ah memories! If there is one 'food temptation' I've succumbed to, over & over & over again, its to Shawarma, hummus, thoum.
There was this shop called Lebanese Flower from where we used to get mixed grill platter. That was one amazing place & the food so good you'd want to have more! Sometimes our memories are so interlinked with food & for me! And when I miss the good old days, family, I get in my kitchen & start prep to make some hummus & thoum & Tahini sauce & some khubus to go with it. Now for the recipe:
Hummus:
250gms cup of Boiled chickpea
1/2 cup of Tahini
1/2 cup of lemon juice
1/2 tsp Salt
1/4 cup olive oil (you can also use yogurt)
2-3 cloves of garlic crushed
2 Tbsp water
Blend all the ingredients to a fine paste. That's it :-). You can alter the ingredients depending on how much 'lemony' you like the hummus if u prefer less add a l'le lemon & adjust according to taste or if you prefer a stronger garlic taste add more cloves of garlic. Some like to make hummus without the Tahini.
Tahini
This is nothing but toasted sesame that has been blend with a little canola oil (or olive oil) till you get a smooth consistency.
100gm pack of white Sesame seed (Til seed)
Canola oil/Olive oil
Toast the seeds but don't brown them. Set aside & once cooled blend to a paste by adding little oil at a time till you get a smooth paste.
Tahini Dip for Falafel
2-3 cloves crushed
100 gms Sesame seeds (Til seeds)
Olive/Canola Oil
2 Tbsp Parsely Fresh or dried
1/4 tsp Salt
Juice of 1 lemon (or use more if desired)
Toast the seeds a little taking care not to brown it. Set aside to cool.
Once cooled blend it with oil till smooth paste
Crush cloves with salt. Add to sesame paste.
Add the lemon juice & whisk together
If paste thickens, add a Tbsp of water & whisk again.
Add parsley & continue to whisk.
Taste adjust according to preference
Its best to have sauce light for the dip
Thoum (Garlic Sauce)
4 cloves garlic minced
1/4 tsp salt
1/2 - 1 cup Canola Oil
Juice of 2-3 small lemon
1 Egg white (egg must be cold)
1) Blend together the garlic minced with salt & add a little lemon juice & alternate between oil & lemon juice. 2) Scrape down the side of blender.
3) Add egg white of 1 egg & add a little more oil. Blend till mayonaise consistency is reached.
4) Its best served after keeping in the fridge for a day.
There was this shop called Lebanese Flower from where we used to get mixed grill platter. That was one amazing place & the food so good you'd want to have more! Sometimes our memories are so interlinked with food & for me! And when I miss the good old days, family, I get in my kitchen & start prep to make some hummus & thoum & Tahini sauce & some khubus to go with it. Now for the recipe:
Hummus:
250gms cup of Boiled chickpea
1/2 cup of Tahini
1/2 cup of lemon juice
1/2 tsp Salt
1/4 cup olive oil (you can also use yogurt)
2-3 cloves of garlic crushed
2 Tbsp water
Blend all the ingredients to a fine paste. That's it :-). You can alter the ingredients depending on how much 'lemony' you like the hummus if u prefer less add a l'le lemon & adjust according to taste or if you prefer a stronger garlic taste add more cloves of garlic. Some like to make hummus without the Tahini.
Tahini
This is nothing but toasted sesame that has been blend with a little canola oil (or olive oil) till you get a smooth consistency.
100gm pack of white Sesame seed (Til seed)
Canola oil/Olive oil
Toast the seeds but don't brown them. Set aside & once cooled blend to a paste by adding little oil at a time till you get a smooth paste.
Tahini Dip for Falafel
2-3 cloves crushed
100 gms Sesame seeds (Til seeds)
Olive/Canola Oil
2 Tbsp Parsely Fresh or dried
1/4 tsp Salt
Juice of 1 lemon (or use more if desired)
Toast the seeds a little taking care not to brown it. Set aside to cool.
Once cooled blend it with oil till smooth paste
Crush cloves with salt. Add to sesame paste.
Add the lemon juice & whisk together
If paste thickens, add a Tbsp of water & whisk again.
Add parsley & continue to whisk.
Taste adjust according to preference
Its best to have sauce light for the dip
Thoum (Garlic Sauce)
4 cloves garlic minced
1/4 tsp salt
1/2 - 1 cup Canola Oil
Juice of 2-3 small lemon
1 Egg white (egg must be cold)
1) Blend together the garlic minced with salt & add a little lemon juice & alternate between oil & lemon juice. 2) Scrape down the side of blender.
3) Add egg white of 1 egg & add a little more oil. Blend till mayonaise consistency is reached.
4) Its best served after keeping in the fridge for a day.
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