Wednesday, May 27, 2009

Hummus bi-Tahini / Babaganoush



Turkish hummus (from Rick Stein)

Note for the photographs: I didn't have any sumac or parsley.

Mash chickpeas and add tahin, add some hot water and lemon juice. Mash into a creamy sauce. [ I found the taste a bit bland so I would mix salt and garlic into the creamy sauce ]

Put on saucer. Add sumac, cumin and parsley. Add whole chickpeas.



Add hot olive oil with fried garlic and paprika powder. Add more sumac, parsley and thin as a garnish.



Hummus bi-Tahini (lit: chickpeas with tahina)

Based on one 400 gram can of chickpeas.

Puree the chickpeas coarsely.

Mash 2 - 3 cloves of garlic with 1/4 teaspoon of coarse salt in a mortar. Add 4 tablespoons tahini and the juice of 2 lemons. Mix. Variation: add cumin powder.

Add the tahini mixture to the chickpeas and work it with a wooden spoon until a smooth paste. Add some water if necessary.

Serve in bowl covered with a layer of olive oil. Garnish with chopped parsley / black olives / pine nuts / chili powder.

Babaganoush

Babaganoush has almost the same ingredients. Roast 2 eggplants in the oven. Scoop out the pulp with a spoon and puree.

Then: (almost) same as above.

Mash 2 cloves of garlic with 1/4 teaspoon of coarse salt in a mortar. Add 2 tablespoons tahini and 3 tablespoons of lemon juice. Mix. Variation: add cumin powder.

Add the tahini mixture to the eggplant and work it with a wooden spoon until a smooth paste.

Serve in bowl covered with a layer of olive oil. Garnish with chopped parsley / black olives / pine nuts / cumin powder / chili powder.

Variations:
* Instead of tahini use a little olive oil and / or chopped tomatoes or an oven softened onion.
* Add 250 ml yogurt.
* Add a little harissa to make a Tunesian version.
Post a Comment