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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 with Grilled Pita Bread

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Hummus with Grilled Pita Bread Empty Hummus with Grilled Pita Bread

    Post by Lobo Tue 09 Feb 2016, 8:03 pm

    Hummus with Grilled Pita Bread Img40l
    Hummus with Grilled Pita Bread
    Hummus with Grilled Pita Bread Translucent
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    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Servings: 6
    The tasty legumes called chickpeas, garbanzo beans or ceci (depending upon the cuisine in which they are used) boast a rich, nutty character that complements many dishes. They're the starring ingredient in hummus, a Mediterranean specialty that is spread on warm pita bread or used as a dip for crudités. To make hummus, soak and cook dried chickpeas, or opt for a quality canned product.






    • 392

    Ingredients:


    • 2 cups drained canned chickpeas, liquid reserved
    • 3 Tbs. tahini
    • 3 Tbs. fresh lemon juice, plus more, to taste
    • 2 to 3 Tbs. plus 1 tsp. Olivier Toasted Garlic Oil
    • 1/8 to 1/4 tsp. cayenne pepper
    • Salt, to taste
    • 6 pita breads
    • 1 tsp. chopped fresh flat-leaf parsley

    Hummus with Grilled Pita Bread 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:

    In the bowl of a food processor, combine the chickpeas, tahini, the 3 Tbs. lemon juice, the 2 to 3 Tbs. garlic oil, cayenne pepper and salt. Process until smooth, adding some of the chickpea liquid to loosen the texture. Taste and adjust the seasonings with salt and more lemon juice, if needed. Transfer the hummus to a serving bowl, cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve. Bring to room temperature before serving.

    Prepare a medium fire in a grill.

    Grill the pita breads until grill marks appear underneath, about 1 minute. Turn the breads over and continue grilling for about 1 minute more. Transfer to a cutting board and cut into wedges. Drizzle the hummus with the 1 tsp. garlic oil and sprinkle with the parsley. Place the bowl on a platter and surround with the pita wedges. Serve immediately.
    Williams-Sonoma Kitchen.
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