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Hommus - Chic Peas With Tahina
250 mL (1 cup) dried chick peas
10 mL (2 tsp) baking soda
300 mL (1 1/4 cups) water
juice of 2 1/2 - 3 lemons
10 mL (2 tsp) salt
1 clove garlic, crushed
175 mL (3/4 cup) water
paprika
olive oil
200 mL (3/4 cup) tahina (sesame seed paste)
Spoon hoummos onto a large platter, spread it flat and garnish with paprika and parsley, and if desired, flowerettes of radishes and olives. Drizzle with olive oil.
Serve with Arabic (pita) bread. Makes 5-7 servings Hoummos freezes well. It is ideal for entertaining, as part of a meal, or as a dip. Another way of serving hoummos is as follows: Cut a lean piece of lamb or beef into grape-size pieces.
Fry in a heavy frying-pan in a bit of olive oil. Cook until all of the moisture has evaporated. Add salt and pepper to taste. Add a handful of pine nuts (if desired) and cook further until the meat and nuts are browned. Spoon into the centre of a platter spread with hoummos.
Chic Peas
Hoummos/Chic Peas (sometimes called Garbanzo) may be the most utilized pulse by Middle Eastern cookery. It forms the base of many dishes, such as the internationally known Falafel and the dip of the same name, Hoummos. It plays a part in salads, casseroles and vegetable stuffings. Chic peas are full of protein, making them a favourite with vegetarians.
Soaking the peas for several hours or overnight is essential, as they have to swell and tenderize before they're cooked. Of course chic peas are available canned.
The Hoummos/Chic Pea plant resembles the Clover plant in form and size. Each pea is encased in its individual pod. People of the area savour it when still fresh and green. Bundled in bunches it is available in the market place for a very short period of time, as the scorching summer heat quickly dries up the plant, offering us the much appreciated dried pea. So, for a short spell of a week or two, green Hoummos is available to nibble on as is, or it can be quickly singed over hot coals causing the pods to slightly steam and imbue the peas with a hickory roasted taste. The dried peas make a great nibble when commercially roasted, with salt or without, coated in a crunchy crust or plain, and even candied and coloured white, pink or blue.
250 mL (1 cup) dried chick peas
10 mL (2 tsp) baking soda
300 mL (1 1/4 cups) water
juice of 2 1/2 - 3 lemons
10 mL (2 tsp) salt
1 clove garlic, crushed
175 mL (3/4 cup) water
paprika
olive oil
200 mL (3/4 cup) tahina (sesame seed paste)
Spoon hoummos onto a large platter, spread it flat and garnish with paprika and parsley, and if desired, flowerettes of radishes and olives. Drizzle with olive oil.
Serve with Arabic (pita) bread. Makes 5-7 servings Hoummos freezes well. It is ideal for entertaining, as part of a meal, or as a dip. Another way of serving hoummos is as follows: Cut a lean piece of lamb or beef into grape-size pieces.
Fry in a heavy frying-pan in a bit of olive oil. Cook until all of the moisture has evaporated. Add salt and pepper to taste. Add a handful of pine nuts (if desired) and cook further until the meat and nuts are browned. Spoon into the centre of a platter spread with hoummos.
Chic Peas
Hoummos/Chic Peas (sometimes called Garbanzo) may be the most utilized pulse by Middle Eastern cookery. It forms the base of many dishes, such as the internationally known Falafel and the dip of the same name, Hoummos. It plays a part in salads, casseroles and vegetable stuffings. Chic peas are full of protein, making them a favourite with vegetarians.
Soaking the peas for several hours or overnight is essential, as they have to swell and tenderize before they're cooked. Of course chic peas are available canned.
The Hoummos/Chic Pea plant resembles the Clover plant in form and size. Each pea is encased in its individual pod. People of the area savour it when still fresh and green. Bundled in bunches it is available in the market place for a very short period of time, as the scorching summer heat quickly dries up the plant, offering us the much appreciated dried pea. So, for a short spell of a week or two, green Hoummos is available to nibble on as is, or it can be quickly singed over hot coals causing the pods to slightly steam and imbue the peas with a hickory roasted taste. The dried peas make a great nibble when commercially roasted, with salt or without, coated in a crunchy crust or plain, and even candied and coloured white, pink or blue.
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