Hummus- an Oriental Kiss
Since my last visit to Marrakesh I am hooked! I`m totally crazy about all the different types of Mezze, the oriental starters, light and special. They infatuate your senses. You taste and enjoy this oh so foreign world. We are taken into 1001 nights. We dive into this miraculous world, that enchants, infatuates and touches us.
We`ll start off with Hummus today, a starter that can also be served as a side in an entree.
For hummus, you need tahina sauce, which is easy to prepare.
Roast sesame seeds in a teflon pan without oil until they are fragrant. Then you add lemon juice, salt and olive oil. Puree in a blender until smooth. You may have to add a bit of olive oil to get the right consistency.
Furthermore, you need:
250g chickpeas, dry, or 500g from a glass
3 cloves of garlic
1tbsp olive oil
2 heaped tsp tahina paste
2 tbsp yogurt
3 tbsp lemon juice
salt to taste
If using dry chickpeas, soak in plenty of water overnight.
Peel and chop the onion and the garlic. Sautee the onion in olive oil and then add the garlic and roast it. Add the chickpeas and bring to a boil and cook until tender.
Finely puree in a blender and add the yogurt, tahina and lemon juice. Blend again thoroughly.
I’m likewise a big fan of hummus and have long wanted to find a good recipe for it. The store bought stuff is never so good as what you can find in North Africa and the Middle East. I shall give your recipe a try!
Oh yes, you are right. The bought stuff is not as good as the selfmade fresh one. Good luck with this recipe, I`m looking forward to read from you how it works and tastes.
I shall let you know. I am quite eager to make it. I often buy hummus but know from my travels that properly made hummus is way better. Thanks! Love your blog!
Thank you very much.
Great recipe! I gave it a whirl and really liked the results and enjoyed the making of it. More practice will make me better at making it. Made a Moroccan lamb tagine as well – a bit of North African travelling at home!
Thank you very much. This makes me very happy. We all should cook everyday 😉