posted
This is a very simple yet delicious recipe. You'll love it.
-1 cup Orange split lentils -100 grams (3.5 oz) spinach. You can use frozen spinach but when I cooked it I used fresh spinach that was clean (no stalks)
-1 onion chopped -1 tomato finely chopped -2 gloves garlic finely minced -Olive Oil -¼ teaspoon turmeric -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Instructions
1.Wash lentils and then cook the lentils w/spinach in 2 cups water
2.Make Garnish by heating oil in shallow pan, add cumin seeds, onions, garlic and finely chopped tomoatoes.
3.Add turmeric, salt and chilli (cayenne Not Mexican chilli)
Mix the lentils/spinach with garnish and cook for a minute or 2 and serve over white Basmati rice. Or you can eat this Dhal as is.
Something like this would be a great side dish with Chicken Tikka Posts: 2275 | Registered: Dec 2009
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quote:Originally posted by Exiiled: This is a very simple yet delicious recipe. You'll love it.
-1 cup Orange split lentils -100 grams (3.5 oz) spinach. You can use frozen spinach but when I cooked it I used fresh spinach that was clean (no stalks)
-1 onion chopped -1 tomato finely chopped -2 gloves garlic finely minced -Olive Oil -¼ teaspoon turmeric -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Instructions
1.Wash lentils and then cook the lentils w/spinach in 2 cups water
2.Make Garnish by heating oil in shallow pan, add cumin seeds, onions, garlic and finely chopped tomoatoes.
3.Add turmeric, salt and chilli (cayenne Not Mexican chilli)
Mix the lentils/spinach with garnish and cook for a minute or 2 and serve over white Basmati rice. Or you can eat this Dhal as is.
Something like this would be a great side dish with Chicken Tikka
how did you know i love Lentils? sounds yummy...a must try ....thanks "A" Posts: 9443 | From: USA...... | Registered: Jun 2006
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posted
i sure will and i think i'll take your advice and try it with my other favorite Basmati rice!!!!!!! it will go good with my rack of Lamb i plan on making this weekend Posts: 9443 | From: USA...... | Registered: Jun 2006
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But my recipe while delicious should be tested before this weekend 'rack of lamb'. It's meant as a chilling relaxed kind of dish.
It will go great with basmati rice and the rack of lamb – I think (crossing fingers).
BUT I want you to TRY this recipe first- as in tomorrow (Thursday) before you include it in your rack of lamb weekend dinner.
Posts: 2275 | Registered: Dec 2009
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posted
well i would love to..but i have to work and its not on my menus for thurs. fri or sat. there is one other question ...how about if i cant find orange lentils would the brown or green lentils work just as well? i did bring the orange lentils home from egypt when i was there last , but used them all up.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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posted
They don't have Orange Lentils in Philly – OMG!!! hehehe
No Problem babe -ok (not the end of the world)
Orange lentils cook much faster (IMHO) the lighter the lentils are the quicker they cook, especially if they are split. So you will have to take that into consideration, use the lightest colored lentil you have but try to avoid the darkest (usually brownish/dark green) variety.
The taste will vary slightly but it will not be as significant because spinach with lentils is Delicious. Awesome. The only difference I imagine is the color as orange lentils with spinach will result in a lighter colored dhal.
The opposite would be true if you are using darker colored lentils.
posted
well surprise surprise , my mom said she saw them in our market the other day ...so ill be set. and the colors of the lentils and the spinach will look awesome together with the white rice. will be a beautiful plate :)and you know for me...eye appeal is always a must if it looks good it will taste so much better a garish of diced cucumber and a spoon of yogurt Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by Chef Mick: well surprise surprise , my mom said she saw them in our market the other day ...so ill be set. and the colors of the lentils and the spinach will look awesome together with the white rice. will be a beautiful plate
Cool! My Dhal Spinach Recipe + White Basmati Rice + Rack of Lamb 10/10 + A nice refreshing Salad = Bliss
Have a great dinner Micky. Maybe a pic? Posts: 2275 | Registered: Dec 2009
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posted
a garish of diced cucumber and a spoon of yogurt and a picture is in order...just for you thanks again buddy for this recipe , cant wait to try it
Posts: 9443 | From: USA...... | Registered: Jun 2006
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posted
well i finally made it with saffron Basmati rice.excellent just needed to add some salt thanks again exiiled Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by Exiiled: This is a very simple yet delicious recipe. You'll love it.
-1 cup Orange split lentils -100 grams (3.5 oz) spinach. You can use frozen spinach but when I cooked it I used fresh spinach that was clean (no stalks)
-1 onion chopped -1 tomato finely chopped -2 gloves garlic finely minced -Olive Oil -¼ teaspoon turmeric -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Instructions
1.Wash lentils and then cook the lentils w/spinach in 2 cups water
2.Make Garnish by heating oil in shallow pan, add cumin seeds, onions, garlic and finely chopped tomoatoes.
3.Add turmeric, salt and chilli (cayenne Not Mexican chilli)
Mix the lentils/spinach with garnish and cook for a minute or 2 and serve over white Basmati rice. Or you can eat this Dhal as is.
Something like this would be a great side dish with Chicken Tikka
This sounds great but no yogurt?
I might make this and add yogurt, I'll post a pic if it turns out edible.
Posts: 2404 | Registered: May 2006
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posted
I make something similar to this recipe all the time and never add yoghurt.
You could make raita though and serve it on the side, that would be nice, particularly if you make it very spicy. Posts: 2803 | Registered: Feb 2007
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quote:Originally posted by Chef Mick: well i finally made it with saffron Basmati rice.excellent just needed to add some salt thanks again exiiled
Cool I had doubts, just so you know, you're pretty intimidating (recipe wise ) and I didn't know if it was to your liking. Glad you figured out the salt
P.S good to know you dug yourself out the blizzardS
Posts: 2275 | Registered: Dec 2009
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quote:Originally posted by Exiiled: This is a very simple yet delicious recipe. You'll love it.
-1 cup Orange split lentils -100 grams (3.5 oz) spinach. You can use frozen spinach but when I cooked it I used fresh spinach that was clean (no stalks)
-1 onion chopped -1 tomato finely chopped -2 gloves garlic finely minced -Olive Oil -¼ teaspoon turmeric -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Instructions
1.Wash lentils and then cook the lentils w/spinach in 2 cups water
2.Make Garnish by heating oil in shallow pan, add cumin seeds, onions, garlic and finely chopped tomoatoes.
3.Add turmeric, salt and chilli (cayenne Not Mexican chilli)
Mix the lentils/spinach with garnish and cook for a minute or 2 and serve over white Basmati rice. Or you can eat this Dhal as is.
Something like this would be a great side dish with Chicken Tikka
This sounds great but no yogurt?
I might make this and add yogurt, I'll post a pic if it turns out edible.
Hey VB,
Yeah w/o yogurt, this is how I got the recipe and try it without yogurt. It tastes pretty good, quick, easy and delcious.
Posts: 2275 | Registered: Dec 2009
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quote:Originally posted by metinoot: -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Please clarify because I need to find edible and enticing lentil dishes!
cayenne is also known as 'sweet chilli', Mexican chilli is HOT and sold in US.
Posts: 15090 | From: http://www.egyptalk.com/forum/ | Registered: Jul 2004
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quote:Originally posted by metinoot: Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Of course you can use ground instead of whole cumin seeds.
Cayenne peppers have 30.000 to 50.000 Scoville, so they are relatively mild compared to other sorts.
Since everyone has a different taste and sensitivity regarding spicy food, I would just use whatever sort of chili pepper you like best -- fresh or dried.
quote:Originally posted by Chef Mick: well i finally made it with saffron Basmati rice.excellent just needed to add some salt thanks again exiiled
Cool I had doubts, just so you know, you're pretty intimidating (recipe wise ) and I didn't know if it was to your liking. Glad you figured out the salt
P.S good to know you dug yourself out the blizzards
well still have like 3 foot hanging around..and more to come on monday..so it looks like i will be making up some recipes and experimenting at home.. i love hummus and was experimenting with different flavors at work yesterday. i added fresh cilantro and lime juice to the original hummus recipe...i think it was amazing ..the 2 tastes together was awesome Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by metinoot: Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Of course you can use ground instead of whole cumin seeds.
Cayenne peppers have 30.000 to 50.000 Scoville, so they are relatively mild compared to other sorts.
Since everyone has a different taste and sensitivity regarding spicy food, I would just use whatever sort of chili pepper you like best -- fresh or dried.
Holy Smokes, Dalia that is really helpful. I've never heard of the Scoville_scale and I visit at least 20 different ethnic shops inside of 6 months with no clue how to gauge how a new spice would affect my palate.
Thanks for bringing this to my attention!
Posts: 2280 | Registered: Oct 2009
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quote:Originally posted by metinoot: -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Please clarify because I need to find edible and enticing lentil dishes!
cayenne is also known as 'sweet chilli', Mexican chilli is HOT and sold in US.
You've never been to the USA let alone grocery shopped in the USA to know how its packaged and sold.
Boss was American and brought chilli from there for restaurant. I dont need to go to a place to know what is sold there.
quote:No one around here refers to cayenne pepper as "sweet chilli". No one around here refers to chilli powder as Mexican chilli powder.
On all cayenne pepper I have bought it says sweet chilli on it too.
The Mexican Chilli the boss brought back was from US, not my problem if your smallville town doesnt stock it. I didnt say 'chilli powder' was referred to as Mexican chilli powder, I said Mexican chilli is hotter.
Posts: 15090 | From: http://www.egyptalk.com/forum/ | Registered: Jul 2004
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quote:Originally posted by metinoot: -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Please clarify because I need to find edible and enticing lentil dishes!
cayenne is also known as 'sweet chilli', Mexican chilli is HOT and sold in US.
You've never been to the USA let alone grocery shopped in the USA to know how its packaged and sold.
Boss was American and brought chilli from there for restaurant. I dont need to go to a place to know what is sold there.
quote:No one around here refers to cayenne pepper as "sweet chilli". No one around here refers to chilli powder as Mexican chilli powder.
On all cayenne pepper I have bought it says sweet chilli on it too.
The Mexican Chilli the boss brought back was from US, not my problem if your smallville town doesnt stock it. I didnt say 'chilli powder' was referred to as Mexican chilli powder, I said Mexican chilli is hotter.
My town is the 15th largest metropolitan in the USA, you Val are from hobbitville.
If you want to convince me then take a photo and upload it post it here.
Why would a cafe owner bring in spices when he can buy them in Egypt?
Have you ever brought in a year supply of anything to Egypt, let alone a cafe that must have 20 customers a day to stay afloat?
There is no way your boss could bring in enough of a spice even if he took a trip to Luxor every 60 days, that isn't how restaurants and cafes do business!
Make something else up to argue about Val or go make some friends to spend time with! Posts: 2280 | Registered: Oct 2009
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quote:Originally posted by metinoot: -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Please clarify because I need to find edible and enticing lentil dishes!
cayenne is also known as 'sweet chilli', Mexican chilli is HOT and sold in US.
You've never been to the USA let alone grocery shopped in the USA to know how its packaged and sold.
Boss was American and brought chilli from there for restaurant. I dont need to go to a place to know what is sold there.
quote:No one around here refers to cayenne pepper as "sweet chilli". No one around here refers to chilli powder as Mexican chilli powder.
On all cayenne pepper I have bought it says sweet chilli on it too.
The Mexican Chilli the boss brought back was from US, not my problem if your smallville town doesnt stock it. I didnt say 'chilli powder' was referred to as Mexican chilli powder, I said Mexican chilli is hotter.
My town is the 15th largest metropolitan in the USA, you Val are from hobbitville.
My city is 14th largest by population in UK
quote:If you want to convince me then take a photo and upload it post it here.
I am wrong, it says sweet pepper!
quote:Why would a cafe owner bring in spices when he can buy them in Egypt?
and you would know what you can or cant buy in Luxor? clue, you cant get Mexican chilli
quote:Have you ever brought in a year supply of anything to Egypt, let alone a cafe that must have 20 customers a day to stay afloat?
yes, have you? oh no, you didnt manage to relocate yet, after how many years of banging on about it?
quote:There is no way your boss could bring in enough of a spice even if he took a trip to Luxor every 60 days, that isn't how restaurants and cafes do business!
you know sod all about business in Egypt or how often the boss comes!
quote:Make something else up to argue about Val or go make some friends to spend time with!
Amy I answered a query you are the one causing the argument. no blow jobs booked tonight? Business slow is it? Posts: 15090 | From: http://www.egyptalk.com/forum/ | Registered: Jul 2004
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quote:Originally posted by metinoot: -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Please clarify because I need to find edible and enticing lentil dishes!
Ground cumin is fine, you might have to lessen it a bit because the ground equivalent to seeds might be a bit too much.
And yes use cayenne and not chili powder (mexican style). I wanted to make that obvious as Mexican chilli powder ,which is often sold as chili powder, consists of several spices.
Here they have 2 chili powders. The imported from (USA) is Mexican style. Local chili powder and that from India are just 1 ingredient, a very spicy pepper, basically cayenne or other hot red pepper.
Hope this clarifies things. Let me know how it turns out.
Posts: 2275 | Registered: Dec 2009
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quote:Originally posted by metinoot: -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Please clarify because I need to find edible and enticing lentil dishes!
cayenne is also known as 'sweet chilli', Mexican chilli is HOT and sold in US.
You've never been to the USA let alone grocery shopped in the USA to know how its packaged and sold.
Boss was American and brought chilli from there for restaurant. I dont need to go to a place to know what is sold there.
quote:No one around here refers to cayenne pepper as "sweet chilli". No one around here refers to chilli powder as Mexican chilli powder.
On all cayenne pepper I have bought it says sweet chilli on it too.
The Mexican Chilli the boss brought back was from US, not my problem if your smallville town doesnt stock it. I didnt say 'chilli powder' was referred to as Mexican chilli powder, I said Mexican chilli is hotter.
My town is the 15th largest metropolitan in the USA, you Val are from hobbitville.
My city is 14th largest by population in UK
quote:If you want to convince me then take a photo and upload it post it here.
I am wrong, it says sweet pepper!
quote:Why would a cafe owner bring in spices when he can buy them in Egypt?
and you would know what you can or cant buy in Luxor? clue, you cant get Mexican chilli
quote:Have you ever brought in a year supply of anything to Egypt, let alone a cafe that must have 20 customers a day to stay afloat?
yes, have you? oh no, you didnt manage to relocate yet, after how many years of banging on about it?
quote:There is no way your boss could bring in enough of a spice even if he took a trip to Luxor every 60 days, that isn't how restaurants and cafes do business!
you know sod all about business in Egypt or how often the boss comes!
quote:Make something else up to argue about Val or go make some friends to spend time with!
Amy I answered a query you are the one causing the argument. no blow jobs booked tonight? Business slow is it?
Valerie how could you be so stupid to compare a place like the UK to USA?
My metro area is 5 million people. And how many folks are in your hobbitville?
Take the photo and upload or stop lying.
Not even reading all your garbage, Yeah I have plans tonight and tomorrow night.
Posts: 2280 | Registered: Oct 2009
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quote:Originally posted by metinoot: [qb] -½ teaspoon cumin seeds -Salt and red chilli powder (cayenne) to taste
Can I just use ground cumin instead and red chilli powder and cayenne are two different things altogether!
Never heard of "Mexican" chilli powder, but cayenne itself is completely different.
Please clarify because I need to find edible and enticing lentil dishes!
cayenne is also known as 'sweet chilli', Mexican chilli is HOT and sold in US.
You've never been to the USA let alone grocery shopped in the USA to know how its packaged and sold.
Boss was American and brought chilli from there for restaurant. I dont need to go to a place to know what is sold there.
quote:No one around here refers to cayenne pepper as "sweet chilli". No one around here refers to chilli powder as Mexican chilli powder.
On all cayenne pepper I have bought it says sweet chilli on it too.
The Mexican Chilli the boss brought back was from US, not my problem if your smallville town doesnt stock it. I didnt say 'chilli powder' was referred to as Mexican chilli powder, I said Mexican chilli is hotter.
My town is the 15th largest metropolitan in the USA, you Val are from hobbitville.
My city is 14th largest by population in UK
quote:If you want to convince me then take a photo and upload it post it here.
I am wrong, it says sweet pepper!
quote:Why would a cafe owner bring in spices when he can buy them in Egypt?
and you would know what you can or cant buy in Luxor? clue, you cant get Mexican chilli
quote:Have you ever brought in a year supply of anything to Egypt, let alone a cafe that must have 20 customers a day to stay afloat?
yes, have you? oh no, you didnt manage to relocate yet, after how many years of banging on about it?
quote:There is no way your boss could bring in enough of a spice even if he took a trip to Luxor every 60 days, that isn't how restaurants and cafes do business!
you know sod all about business in Egypt or how often the boss comes!
quote:Make something else up to argue about Val or go make some friends to spend time with!
Amy I answered a query you are the one causing the argument. no blow jobs booked tonight? Business slow is it?
Valerie how could you be so stupid to compare a place like the UK to USA?
I wasnt, how could you be so stupid to think I was?
quote:My metro area is 5 million people. And how many folks are in your hobbitville?
quote:Not even reading all your garbage, Yeah I have plans tonight and tomorrow night.
liar, I want photos uploaded of your date, his full name and address, his work record, bank accounts and social security number and a pic of you with him while out. and no photoshopping! Posts: 15090 | From: http://www.egyptalk.com/forum/ | Registered: Jul 2004
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quote:Originally posted by Chef Mick: well i finally made it with saffron Basmati rice.excellent just needed to add some salt thanks again exiiled
Cool I had doubts, just so you know, you're pretty intimidating (recipe wise ) and I didn't know if it was to your liking. Glad you figured out the salt
P.S good to know you dug yourself out the blizzards
well still have like 3 foot hanging around..and more to come on monday..so it looks like i will be making up some recipes and experimenting at home.. i love hummus and was experimenting with different flavors at work yesterday. i added fresh cilantro and lime juice to the original hummus recipe...i think it was amazing ..the 2 tastes together was awesome
That sounds great. And you know this (hummus) has been on my mind actually. I intend on learning how to make delcious authentic Hummus, like the ones they sell here in Hummus shops.
BTW as popular as Fuul is in Egypt, here it is Hummus.
Anyway this is a recipe that I want to learn before leaving here. When I do I will gladly share it with you and anyone else. I know it will require hard chick peas and not the can variety. I believe you have to soak them overnight or whatever and that's all I know.
It is more conveient to buy it fresh than making them from scratch. And when eating fresh hummus, having hummus made from canned chick peas, just doesn't cut it.
It just seems that making hummus from canned chick peas is different and when doing so you have to rely on other ingredients to "hide" that canned chick peas taste.
Posts: 2275 | Registered: Dec 2009
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posted
i use garbonzo beans..(chickpeas).soak them over night as well..easiest dish to make
Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by Chef Mick: i use garbonzo beans..(chickpeas).soak them over night as well..easiest dish to make
My bad Micky, I thought you used canned chickpeas I should have known better that you would make it from scratch. So on a scale of 1 to 10 how much do you like/love Hummus?
I prefer a cool plate of hummus during summer. And prefer hot breakfast meals during winter.
Posts: 2275 | Registered: Dec 2009
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posted
on the scale of 1 to 10? AHHHHHHHHHH...11 love it. i have been experimenting,trying different ingredients . roasted red peppers lime instead of lemon , and so on. the best i found yet was the cilantro and lime. any one have some ideas to spice up your ordinary Hummus? would love to hear them Posts: 9443 | From: USA...... | Registered: Jun 2006
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posted
i never heard of mexican chili powder either but mccormik makes it so its real.i dont do well with spices. burns my toungue...ouch im a puss.here is the mexi chili powder.
i always make mild chili with the shillings dried powder and a dash of chili powder.
-------------------- your ass is so tight when you fart only a dog can hear it.when you queef only a cat can hear that one. Posts: 9776 | From: You like If only mosquitoes sucked fat instead of blood. | Registered: Jul 2007
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quote:Originally posted by metinoot: Holy Smokes, Dalia that is really helpful. I've never heard of the Scoville_scale and I visit at least 20 different ethnic shops inside of 6 months with no clue how to gauge how a new spice would affect my palate.
Thanks for bringing this to my attention!
You're welcome.
For anyone interested in chilis, I highly recommend this little book. It's very interesting and an entertaining read.
Here's everything you'd ever want to know about peppers from someone who truly loves them. Naj, a journalist with The Wall Street Journal, enthusiastically chronicles his quest for information about chiles and the people who crave, cultivate, and classify them. Peppered throughout with many amusing anecdotes about this pungent fruit and its devotees, this well researched book is as entertaining as it is informative. Unlike Mark Miller's The Great Chile Book, which merely describes and illustrates the more common varieties, Naj's title details the beneficial medicinal properties of peppers, the techniques designed to measure their hotness, the process of breeding exotic varieties, the great chile sauce war, and other little known but intriguing facts. Essential for all libraries whose patrons enjoy hot, spicy food.Posts: 2803 | Registered: Feb 2007
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quote:Originally posted by Chef Mick: i am still enjoying my cilantro- lime hummus
OK Micky, what's the deal you going to share the recipe or do you just enjoy teasing us. The cilantro, I'm curious was it a garnish? And what other Hummus recipe experiments you been doing?
Posts: 2275 | Registered: Dec 2009
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* 2 1/2 cups of chickpeas, drained and rinsed * 1/3 cup of freshly squeezed lemon juice * 1/4 cup of tahini * 2 cloves of garlic, crushed * 1-2 tablespoons of olive oil * 1/2 teaspoon of ground cumin * 1/2 teaspoon of cayenne pepper * pinch of freshly ground black pepper * 1 teaspoon of salt * 1/3 cup of water * parsley and olive oil to garnish
Preparation:
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
ok there is the ordinary recipe. the cilantro i added and lime juice ( instead of lemon and parsley )as it was in the food processor. another one i did was add roasted red peppers to the original recipe. another time i added avocado . there are so many different things you can add..and i know you Adam you have the palate so you can think of things you like and then just add them
Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by Chef Mick: Ingredients:
* 2 1/2 cups of chickpeas, drained and rinsed * 1/3 cup of freshly squeezed lemon juice * 1/4 cup of tahini * 2 cloves of garlic, crushed * 1-2 tablespoons of olive oil * 1/2 teaspoon of ground cumin * 1/2 teaspoon of cayenne pepper * pinch of freshly ground black pepper * 1 teaspoon of salt * 1/3 cup of water * parsley and olive oil to garnish
Preparation:
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
ok there is the ordinary recipe. the cilantro i added and lime juice ( instead of lemon and parsley )as it was in the food processor. another one i did was add roasted red peppers to the original recipe. another time i added avocado . there are so many different things you can add..and i know you Adam you have the palate so you can think of things you like and then just add them
Looking at the ingredients, I like everything there. So I will try it out and let you know how it tasted but judging by the ingredients I know it will be delicious. :-)
Posts: 2275 | Registered: Dec 2009
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quote:Originally posted by Chef Mick: cant wait to hear
You got it boss. My only dilemma is should I soak chickpeas overnight and go through the hummus making process or should I just go to my neighborhood Hummus shop and buy fresh plain hummus and mix the above ingredients with it?
Technically it would be the same, but just simplier.
Posts: 2275 | Registered: Dec 2009
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posted
i would go scratch , but that's just me, if you dont want to wait you can use someone elses hummus and add what you like, but do you know what they put in their hummus? since when do you take the simple route? Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by Chef Mick: i would go scratch , but that's just me, if you dont want to wait you can use someone elses hummus and add what you like, but do you know what they put in their hummus? since when do you take the simple route?
…you gave me an ear to an ear smile I will do it from scratch, …..........mashi ya amora....
Posts: 2275 | Registered: Dec 2009
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quote:Originally posted by Chef Mick: i would go scratch , but that's just me, if you dont want to wait you can use someone elses hummus and add what you like, but do you know what they put in their hummus? since when do you take the simple route?
…you gave me an ear to an ear smile I will do it from scratch, …..........mashi ya amora....
thats il mio ragazzo bb
Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by Chef Mick: cant wait to hear
You got it boss. My only dilemma is should I soak chickpeas overnight and go through the hummus making process or should I just go to my neighborhood Hummus shop and buy fresh plain hummus and mix the above ingredients with it?
Technically it would be the same, but just simplier.
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how did you know i love Lentils?![[Wink]](wink.gif)
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, my mom said she saw them in our market the other day ...so ill be set.![[Big Grin]](biggrin.gif)
if it looks good it will taste so much better 
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