Hummus Bi Tahini

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* Exported from MasterCook *

 

Hummus Bi Tahini

 

Recipe By :Marilyn Glenville

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried chickpeas

or

2 14 oz cans chickpeas -- drained

4 large garlic cloves

2 hot red chiles

juice of about 3 lemons

1/4 pint tahini (about)

3 ounces pitted black olives, plus a few for

garnish

2 teaspoons ground cumin

about 1 teaspoon freshly ground sea salt

extra-virgin olive oil, to dress

a little paprika, to garnish

chopped flat-leaf parsley, to garnish

warm pita bread, to serve

 

Serves 6 to 8. This is one of my favorite dishes for menopause because it is

tasty and yet extremely good for us. Chickpeas are a very good source of

phytoestrogens because they contain all 4 isoflavones. The olives and olive oil

are good for lowering cholesterol and helping the heart. The sesame seeds in

the tahini contain high amounts of calcium and essential fatty acids. To

increase the EFA content further, drizzle some olive oil and linseed (flax) oil

over the hummus at the end. Tahini paste can easily be made at home by pureeing

sesame seeds. Hummus, the chickpea puree, is so frequently mixed with tahini

that this mixture is itself often simply called hummus. As well as being a

delicious starter and dip with pita or rye bread, it also makes a wonderful

sauce for barbecued or roast vegetables. It's so rich in nutritional goodies

that it should also be favored as a savory snack (it's great on oatcakes) - if

you want to boost the phyto content even further, sprinkle!

it with some lightly toasted pine nuts.

 

 

If using dried chickpeas, soak them overnight in water. Next day, discard the

water, cover with fresh cold water and bring to a boil. Lower the heat, add one

of the garlic cloves and the chiles and simmer for 1 hour, until just soft.

Drain, reserving the water and discarding the garlic and chiles.

 

Reserving a few whole chickpeas, Put the rest in a food processor with the

lemon juice, tahini, olives, cumin, 1/4 pint of the reserved water (or plain

water or miso broth if using canned chickpeas), and salt. Chop the remaining

garlic, add to the processor and blend to a coarse puree. The consistency

should not be too smooth, with discernable pieces of chickpeas giving texture.

Add more water if too dry. Adjust the flavoring with more tahini, lemon juice,

and salt to taste.

 

Spread the hummus on individual plates, forking circular ridges on the surface.

Pour a little olive oil over and arrange a few whole chickpeas and olives on

top, dust with a little paprika and garnish with the flat-leaf parsley. Serve

with warm pita bread.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 487 Calories; 8g Fat (14.6% calories from

fat); 26g Protein; 81g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 33mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0