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HUMMUS – traditional coriander hummus
Ingredients:-
1 cup uncooked dry chickpeas
3 cloves garlic (crushed + skins removed)
1/3 cup tahini
2 Tbsp lemon juice
Pinch of salt to taste
1 tbsp olive oil)
1/4 cup fresh coriander – chopped
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How to:- Chickpeas….
1. Soak chickpeas overnight / at least 6 hours in cool water.
2. Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water
3. Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.
How to: Rest of ingredients…
4. Add cooked chickpeas to a food processor or high-speed blender along with garlic, tahini, lemon juice, salt, and olive oil.
Blend until creamy and smooth, scraping down sides as needed
5. Add chopped coriander and stir
Aubergine hummus
Ingredients:-
1 cup uncooked dry chickpeas
3 cloves garlic (crushed + skins removed)
1/3 cup tahini
2 Tbsp lemon juice
Pinch of salt to taste
1 tbsp olive oil)
1/4 cup fresh coriander – chopped
2 large aubergines
How to:- Chickpeas….
1. Soak chickpeas overnight / at least 6 hours in cool water.
2. Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water
3. Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.
How to : - Aubergine…
3 Spike the aubergines with a fork and then bake the aubergines in their skins – gas 4 for about 45 minutes
4 Scrape out the inside of the aubergine and add to the blender
How to: - Rest of ingredients…
5 Add cooked chickpeas to a food processor or high-speed blender along with garlic, tahini, lemon juice, salt, and olive oil.
Blend until creamy and smooth, scraping down sides as needed
6 Add the cooked aubergine flesh to blender and blend until smooth.