Cumin-Coriander Hummus Recipe
Serves 8 to 10 | Makes 2-1/2 containers
by Marge Perry from Fine Cooking
Issue 139
This cushy plunge has a velvety, nutty flavor dissimilar to anything you'll discover in a supermarket. Present with pita, cucumbers, peppers, or carrots.
8 oz. dried chickpeas (around 1-1/4 mugs)
1 tsp. preparing pop
2 to 3 medium cloves garlic, crushed and peeled
1/2 container tahini
1/4 container crisp lemon juice; more to taste
1 tsp. fine ocean salt; more to taste
1/2 tsp. toasted ground cumin
1/4 container additional virgin olive oil
2 Tbs. coarsely hacked new level leaf parsley
1/4 tsp. toasted entire cumin seeds
1/4 tsp. toasted entire coriander seeds
Paprika for embellish (discretionary)
Absorb the chickpeas 8 mugs icy water in the fridge for no less than 8 hours and up to 24 hours. Deplete.
In a vast, substantial obligation pot, cook the chickpeas and preparing pop finished medium warmth, mixing frequently, for 3 minutes. Include 8 mugs crisp frosty water and the garlic and heat to the point of boiling. Instantly lessen the warmth to a stew and cook until the point that the chickpeas are extremely delicate all through, around 60 minutes. Save 1/4 measure of the cooking fluid, and afterward deplete the chickpeas.
Exchange the chickpeas to a vast bowl, and cover with cool water. Delicately upset the chickpeas with your fingers to help remove the skins. Blend with a skimmer or opened spoon, and evacuate the skins as they ascend to the surface. Deplete well. Hold 2 Tbs. of the chickpeas, and exchange the rest, including the garlic, to a sustenance processor. Purée until the point that the blend draws in.
With the machine running, include the tahini, lemon juice, salt, ground cumin, and chickpea cooking fluid through the sustain tube. Rub down the sides, and purée until exceptionally smooth. Exchange to a bowl, cover, and refrigerate no less than 30 minutes and up to 3 days. The hummus thickens and the flavors create as it sits.
Just before serving, season to taste with more salt and lemon juice, if essential. Utilize the back of a spoon to make a well on the surface of the hummus and shower on the olive oil. Disperse the saved chickpeas, parsley, entire cumin and coriander seeds, and paprika, if utilizing, over the best, and serve.
Make Ahead Tips
The hummus can be made up to 3 days ahead; decorate just before serving.
sustenance data (per serving):
Calories (kcal): 200, Fat (kcal): 13, Fat Calories (g): 120, Saturated Fat (g): 2, Protein (g): 6, Monounsaturated Fat (g): 7, Carbohydrates (mg): 16, Polyunsaturated Fat (mg): 4, Sodium (g): 260, Cholesterol (g): 0, Fiber (g): 4,
by Marge Perry from Fine Cooking
Issue 139
This cushy plunge has a velvety, nutty flavor dissimilar to anything you'll discover in a supermarket. Present with pita, cucumbers, peppers, or carrots.
8 oz. dried chickpeas (around 1-1/4 mugs)
1 tsp. preparing pop
2 to 3 medium cloves garlic, crushed and peeled
1/2 container tahini
1/4 container crisp lemon juice; more to taste
1 tsp. fine ocean salt; more to taste
1/2 tsp. toasted ground cumin
1/4 container additional virgin olive oil
2 Tbs. coarsely hacked new level leaf parsley
1/4 tsp. toasted entire cumin seeds
1/4 tsp. toasted entire coriander seeds
Paprika for embellish (discretionary)
Absorb the chickpeas 8 mugs icy water in the fridge for no less than 8 hours and up to 24 hours. Deplete.
In a vast, substantial obligation pot, cook the chickpeas and preparing pop finished medium warmth, mixing frequently, for 3 minutes. Include 8 mugs crisp frosty water and the garlic and heat to the point of boiling. Instantly lessen the warmth to a stew and cook until the point that the chickpeas are extremely delicate all through, around 60 minutes. Save 1/4 measure of the cooking fluid, and afterward deplete the chickpeas.
Exchange the chickpeas to a vast bowl, and cover with cool water. Delicately upset the chickpeas with your fingers to help remove the skins. Blend with a skimmer or opened spoon, and evacuate the skins as they ascend to the surface. Deplete well. Hold 2 Tbs. of the chickpeas, and exchange the rest, including the garlic, to a sustenance processor. Purée until the point that the blend draws in.
With the machine running, include the tahini, lemon juice, salt, ground cumin, and chickpea cooking fluid through the sustain tube. Rub down the sides, and purée until exceptionally smooth. Exchange to a bowl, cover, and refrigerate no less than 30 minutes and up to 3 days. The hummus thickens and the flavors create as it sits.
Just before serving, season to taste with more salt and lemon juice, if essential. Utilize the back of a spoon to make a well on the surface of the hummus and shower on the olive oil. Disperse the saved chickpeas, parsley, entire cumin and coriander seeds, and paprika, if utilizing, over the best, and serve.
Make Ahead Tips
The hummus can be made up to 3 days ahead; decorate just before serving.
sustenance data (per serving):
Calories (kcal): 200, Fat (kcal): 13, Fat Calories (g): 120, Saturated Fat (g): 2, Protein (g): 6, Monounsaturated Fat (g): 7, Carbohydrates (mg): 16, Polyunsaturated Fat (mg): 4, Sodium (g): 260, Cholesterol (g): 0, Fiber (g): 4,
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