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.

Join the forum, it's quick and easy

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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

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


Spicy Hummus with Pita (Harissa Spice)

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

Spicy Hummus with Pita (Harissa Spice) Empty Spicy Hummus with Pita (Harissa Spice)

Post by Lobo Tue 09 Feb 2016, 9:11 pm

Spicy Hummus with Pita (Harissa Spice) Img98l
Spicy Hummus with Pita (Harissa Spice)
Spicy Hummus with Pita (Harissa Spice) Translucent
Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6
Combining cumin, coriander, chilies and garlic, our Tunisian-inspired harissa spice lends vibrant peppery flavor and smoky heat to hummus, the classic chickpea dip. For a spicier kick, brush the pita breads with olive oil and sprinkle with additional harissa spice before toasting them.






  • 72

Ingredients:


  • 1 cup dried chickpeas
  • 1⁄2 tsp. baking soda
  • 1 garlic clove, crushed
  • Juice of 2 lemons
  • 3 Tbs. tahini
  • Sea salt, to taste
  • Extra-virgin olive oil for drizzling
  • 1⁄2 tsp. harissa spice
  • 6 pita bread rounds

Spicy Hummus with Pita (Harissa Spice) Wine-pairing-icon-white

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

Directions:

Pick over the chickpeas and discard any misshapen chickpeas and grit. Rinse the chickpeas and drain. Place in a bowl, add water to cover generously and let soak overnight.
Drain the chickpeas, place in a saucepan and add water to cover. Set over medium-high heat, bring to a boil and boil for 10 minutes. Reduce the heat to medium-low, add the baking soda and cook until the chickpeas are meltingly soft, about 50 minutes.
Drain the chickpeas, reserving the cooking water. Place the chickpeas in a food processor, add the garlic and puree until chopped. Add the lemon juice, tahini and 4 Tbs. of the cooking water and season with salt. Pulse twice and check the consistency. If necessary, add more cooking water until the mixture forms a creamy paste. It will thicken as it cools. Taste and adjust the seasonings.
Transfer the hummus to a serving bowl, drizzle with olive oil and sprinkle with the harissa spice. Set aside.
Preheat a broiler. Arrange the pita breads on a baking sheet and toast, turning once, until slightly crisp, 1 to 2 minutes per side. Serve warm alongside the hummus. Serves 6.
Adapted from a recipe by Willams-Sonoma.

    Current date/time is Sat 28 May 2022, 2:32 pm