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


    Spicy Hummus with Pita (Harissa Spice)

    Lobo
    Lobo
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    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)
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    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 Wed 22 Mar 2023, 12:55 am