tisdag 8 december 2009

Madhur Jaffrey's hummus

För mitt egna minne och alla nyfikna kommer här nu ett, vad jag förstår, berömt recept på hummus ur boken "Eastern Vegetarian Cookery" skriven av Madhur Jaffrey.

"HUMMUS MIDDLE EAST (serves 6-8 as a dip)

This dish is usually served as a dip for pitta bread and may be eaten at breakfast, along with goat's cheese, olives, and coffee, or it may be served as an appetizer with drinks.



1-2 cloves garlic, peeled
11 oz/310 g cooked, drained chick peas, homemade (see page 103) or tinned
4 tbs lemon juice
½ tsp salt
3 tbs tahini
2 tbs cold water
¼ tsp paprika
2 tbs olive oil

(This dish is best made in a blender or food processor, though you could pound the garlic, salt, and chick peas in a mortar and then add the lemon juice, tahini, and cold water.)

Start your food processor and then put in the garlic. As soon as the garlic is chopped, put in the chick peas, lemon juice, salt, tahini, and cold water. Blend until quite smooth. Add a little more cold water if you want it thinner.
Empty the contents of the food processor into a shallow, 6-in/15-cm-wide (approximately) bowl. Smooth over the top of the paste with a flattened knife. Sprinkle the paprika over the paste and then dribble the oil over it."

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Självklart kokar man själv sina kikärtor och gör något gott på buljongen.. Eller?

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1 kommentar:

Lena sa...

Gott är det! För inte så länge sedan fick jag lära mig att man inte kokar baljväxter i saltat vatten för då har de svårt att mjukna. Jag som alltid undrat varför min koktid inte varit samma som påsens? Man lär så länge man lever :)