Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Hummus - Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important i

    Lobo
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    Join date : 2013-01-12
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    Hummus - Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important i Empty Hummus - Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important i

    Post by Lobo Tue Feb 09, 2016 8:59 pm

    Hummus - Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important i Img23l
    Hummus
    Hummus - Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important i Rating

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    Prep Time:   20 minutes    
    Cook Time:   60 minutes    
    Servings:   6  
    Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important ingredients in Middle Eastern cooking. Here it is used to make a garlicky chickpea puree flavored with cumin. If you would like a spicier mix, add a little cayenne pepper. Serve with warm pita or crusty bread.


    • 292

    Ingredients:


    • 1 1/3 cups dried chickpeas
    • 1/2 cup fresh lemon juice, plus more as needed
    • 1/2 cup tahini
    • 4 Tbs. extra-virgin olive oil
    • 5 garlic cloves, minced
    • 3/4 tsp. salt, plus more as needed
    • 1/4 tsp. ground cumin
    • 2 tsp. chopped fresh flat-leaf parsley
    • Large pinch of paprika
    • 6 lemon wedges or radishes
    • 1/4 cup brine-cured black olives, such as Kalamata

    Hummus - Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important i Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.

    Directions:

    Pick over the chickpeas and discard any misshapen chickpeas and stones. Rinse the chickpeas and drain. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or up to overnight.

    Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour. Remove from the heat and drain, reserving the cooking liquid.

    In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the 3/4 tsp. salt and the cumin. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary. Taste and add more lemon juice and salt, if needed.

    Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle with the remaining 1 Tbs. olive oil. Sprinkle with the parsley and paprika. Garnish with the lemon wedges and olives and serve.
    Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).
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