What is the best dip to go with humous?!
Answers:
dip carrot and celery sticks in it!. or grissini!.Www@FoodAQ@Com
HUMMUS (CHICK PEA DIP)
2 1/4 c!. whole chick peas
1 tsp!. bicarbonate of soda
1-2 cloves garlic, crushed
Salt
1/4 c!. plus 2 tbsp!. tahini (sesame seed paste)
1 1/2-2 lemons
4 tbsp!. olive oil
A pinch of paprika
Finely chopped parsley
Soak the chick peas in plenty of cold water overnight!. Drain, add the bicarbonate of soda and cover with water!. In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan!. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish!.
Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor!. Add the garlic, salt and tahini, and blend together thoroughly!. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency!.
Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center, and garnish with the whole chick peas!. Sprinkle the paprika and a little chopped parsley as a decoration around the edges!.
Hummus should be served at room temperature as a dip with warmed bread!. It also makes a tasty accompaniment to grilled kebabs!.
Serves 6!.
to go with it is a great recipe like:
Matboucha
Matboucha is a traditional Moroccan cooked tomato and bell pepper salad!. It is so popular in Israel that it can be found right next to the Hummus on Israeli grocery store shelves!. Once you make it yourself, you won't want to settle for store-bought Matboucha anymore!. While Matboucha can be served hot or cold, I like it best cold on a cracker or fresh pita!.
INGREDIENTS:
* 6 ripe tomatoes
* 4 cloves garlic
* 2 green pepper
* 2 Tablespoons olive oil
* 1/2-1 teaspoon paprika
* 1/2-1 teaspoon pepper
* salt to taste
PREPARATION:
1!. Dice tomatoes!. Set aside!.
2!. Seed and dice peppers!. Peel and press garlic!.
3!. Heat oil in a skillet over medium heat!. Add peppers and garlic!. Cook, stirring often, until soft!.
4!. Add tomatoes, paprika, pepper and salt!.
Cook uncovered, stirring often, for about 30 minutes or until the tomatoes have blended well and most of the liquid has evaporated!.Www@FoodAQ@Com
2 1/4 c!. whole chick peas
1 tsp!. bicarbonate of soda
1-2 cloves garlic, crushed
Salt
1/4 c!. plus 2 tbsp!. tahini (sesame seed paste)
1 1/2-2 lemons
4 tbsp!. olive oil
A pinch of paprika
Finely chopped parsley
Soak the chick peas in plenty of cold water overnight!. Drain, add the bicarbonate of soda and cover with water!. In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan!. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish!.
Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor!. Add the garlic, salt and tahini, and blend together thoroughly!. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency!.
Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center, and garnish with the whole chick peas!. Sprinkle the paprika and a little chopped parsley as a decoration around the edges!.
Hummus should be served at room temperature as a dip with warmed bread!. It also makes a tasty accompaniment to grilled kebabs!.
Serves 6!.
to go with it is a great recipe like:
Matboucha
Matboucha is a traditional Moroccan cooked tomato and bell pepper salad!. It is so popular in Israel that it can be found right next to the Hummus on Israeli grocery store shelves!. Once you make it yourself, you won't want to settle for store-bought Matboucha anymore!. While Matboucha can be served hot or cold, I like it best cold on a cracker or fresh pita!.
INGREDIENTS:
* 6 ripe tomatoes
* 4 cloves garlic
* 2 green pepper
* 2 Tablespoons olive oil
* 1/2-1 teaspoon paprika
* 1/2-1 teaspoon pepper
* salt to taste
PREPARATION:
1!. Dice tomatoes!. Set aside!.
2!. Seed and dice peppers!. Peel and press garlic!.
3!. Heat oil in a skillet over medium heat!. Add peppers and garlic!. Cook, stirring often, until soft!.
4!. Add tomatoes, paprika, pepper and salt!.
Cook uncovered, stirring often, for about 30 minutes or until the tomatoes have blended well and most of the liquid has evaporated!.Www@FoodAQ@Com
Humous is the dip!. You can dip anything into it - ie carrots, celery, bread sticks, whatever!.Www@FoodAQ@Com
You mean other dip!? Tzaziki (can't remember how you spell it) goes well with it, and the best things to dip in are warm pitta bread (toasted, not microwaved)Www@FoodAQ@Com
GUACAMOLE!
Mmm!.!.!.
And maybe a bit of salsa to go with that, but not just salsa and humous, never just the two!.
MmmmmmmmmmmWww@FoodAQ@Com
Mmm!.!.!.
And maybe a bit of salsa to go with that, but not just salsa and humous, never just the two!.
MmmmmmmmmmmWww@FoodAQ@Com
Pitta bread! Yumyumyum!Www@FoodAQ@Com
Zatsiki and lots of kinds of crackers for both dips!. And that's hummus my friend!.Www@FoodAQ@Com
humus IS a dip!.Www@FoodAQ@Com
breadWww@FoodAQ@Com