10 Humus From the journal “Nederlands Dagblad” An important dip from the Arabic cooking finds its way in The Netherlands: humus. In the supermarkets you’ll find it in different versions. Preferably with herbs. The basis of humus is chickpeas. These dried legumes are also called garbanzo’s. The shape of the legume looks a little bit like a hazelnut. Real humus can’t do without tahina. Tahina is a pasta made of sesame seed. When processing sesame seed, it spreads an odor that reminds you of sate sauce. You can buy this tahina in bigger supermarkets or in a Turkish or Moroccan shop. The humus does taste good on grilled pitta bread, but can also be served on a piece of toast. Fresh prepared humus can’t be kept well for a long time; only 2 days in the refrigerator. Ingredients A) 200 gram chickpeas B) Two lemons C) Two or three cloves of garlic D) Four tablespoons of tahina E) Salt and pepper Preparing 1) Soak the peas in water overnight, in such a way that they are about 3 cm under water. 2) In the same water, rub the peas between your fingers, so that as many as possible skin gets loose. 3) Take the pieces of skin out of the pan. 4) Change the water and have the peas in 40-60 minutes cooked. 5) Let them drain dry and collect the liquid. 6) Squeeze the lemons. 7) Peel and press the garlic. 8) Puree the peas with lemon juice, garlic, tahina, two tablespoons of the liquid and add salt and pepper to taste. 9) Add more liquid when that’s necessary for a smooth pasta. With cooling down, the humus gets a little thicker.
Posted on: Mon, 28 Oct 2013 13:00:01 +0000
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