What tastes better, fresh orange juice or a bottle from the supermarket? Here is a recipe for Humus you never tasted before. Maybe you wont even like it. Like some people prefer the supermarkets apple mouse above Grandmothers real thing. Its the ketchup syndrome. We dont know any more how things really taste. Anyway here is a recipe for a great alternative genuine Humus. And a great soup from the left-over broth. Both vegetarian and even veganistisch (no animals involved) for Adi and Asaf with love. Cooking Humus: Put 250 gr small humus beans - avoid the big Garbanzo beans if possible - in a lot of water for a night. Its now the morning after. Now I make the tahini/thina which makes the difference. I fry the sesame seeds slowly in a pan until they starts to brown. Let them cool a bit. Than grind in the food processor. Do smell the wonderful aroma thats coming from the mix. After that you dont need and convincing any more. Cook it in a pressure pan for 20 minutes. 20 minutes after full pressure is built. It matters. Trust me on that or follow a chemistry master :-). Put the beans and the garlic in the food processor and process it to a smooth pasta. This involves adding a bit broth from time to time and stirring the mix a few times. Add a fist chopped fresh - since everything is fresh this is unnecessary to write... - parsley leaves. In Holland we have a strange curly parsley also. Avoid it... You end-up with a mass smooth humus. Now ix it all together. Add the last bits spices and lemon juice slowly while tasting. Maybe you like it less sour or salty. Be careful with olive oil because its kind of bitter. The ingredients costs about 3-4 euro and you get about 1,2 liter humus. Thats at my family enough for 6 breakfasts. Ingredients: • 1 fist parsley leaves • 1,5 lemons • 4 garlic cloves • 250 gr humus beans. (Avoid Garbanzo beans) • 200 gr sesame seeds • 1,5 tl salt • 0,5 tl cumin • 0,25 black pepper • about 300 ml humus broth (cooking water) • 1 el olive oil. Cooking the soup: Bake onion and garlic, add speceries and bake for a minute. Dont burn it on a high fire. Add the rest and cook for an hour. Or 10 minutes in the pressure pan. Again remember 10 minutes Full Pressure. The pan is used and must be cleaned later anyway. I like to use a hand-held mixer/blender ( dont know the name in English) to smooth it to a light creamy texture. Ingredients: • 1 tl sweet paprika powder, or smoked if you have it. • 0,5 tl cumin • 1 onion • 4 garlic cloves • 1 to 1,5 liter broth + water • good (expensive ...) bouillon powder for 1 to 1,5 liter • 250 gr red linzen / lentils. I get from this about 1,5 liter red rich soup. It costs practically 0 and is hart-warming. Enjoy. And dont forget to feed-back any suggestions to make things better.
Posted on: Wed, 31 Dec 2014 11:47:42 +0000
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