Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 Egyptian Hummus With Dukka 1 3/4 cups canned chick-peas, drained and rinsed 1 tablespoon tahini 2 tablespoons olive oil 2 garlic cloves, crushed 4 tablespoons lemon juice 3 tablespoons hot water whole wheat pita bread, toasted, to serve DUKKA; 2 tablespoons sesame seeds 1 tablespoon cumin seed 1/2 tablespoon ground coriander 1/4 cup hazelnut, finely chopped or sub with another nut 1/4 teaspoon salt Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth. Alternatively, mash the ingredients together with a fork. DUKKA: Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant. Tip them out onto a plate. Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden. Stir the nuts and salt into the seed mixture. Store in an airtight container for up to 1 week. Spread the pate on whole-wheat pita and sprinkle with a little of the dukka. Hummus and Pesto Recipes hummus-and-pesto-recipes/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2009 Report Share Posted June 11, 2009 I have to say I just starting eating hummus a couple months ago and I am hooked. Hubby and I decided to give it try and now I can't get enough of it. I am going to start making some of my own from the recipes in the files. I thought I wouldn't like hummus because I'm not crazy about chickpeas, but boy was I wrong. Hugs, Mindy , Hummus Master <hummus_master wrote: > > Egyptian Hummus With Dukka > > 1 3/4 cups canned chick-peas, drained and rinsed > 1 tablespoon tahini > 2 tablespoons olive oil > 2 garlic cloves, crushed > 4 tablespoons lemon juice > 3 tablespoons hot water > whole wheat pita bread, toasted, to serve > > DUKKA; > 2 tablespoons sesame seeds > 1 tablespoon cumin seed > 1/2 tablespoon ground coriander > 1/4 cup hazelnut, finely chopped or sub with another nut > 1/4 teaspoon salt > > Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth. Alternatively, mash the ingredients together with a fork. > DUKKA: Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant. Tip them out onto a plate. > Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden. > Stir the nuts and salt into the seed mixture. Store in an airtight container for up to 1 week. > Spread the pate on whole-wheat pita and sprinkle with a little of the dukka. > > Hummus and Pesto Recipes > > hummus-and-pesto-recipes/ > > > > > Quote Link to comment Share on other sites More sharing options...
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