All done in a blenderBefore i went to uni, there was this place in Arab Street that we always went to for a late night meal or some seesha... i think the place is still there.. haven't checked recently though. The restaurant was called Cafe LeClaire (i think). It was a Middle Eastern cafe with Turkish kebabs, Moroccan lamb stews and Hummus. I love Hummus. I love anything that's creamy so naturally Hummus would fall into that category.
For those who are still wondering what Hummus is, it's a Middle Eastern (Arabic to be more precise) dip made from cooked chickpeas, tahini (sesame paste), olive oil, lemon juice, garlic and salt.
It can be eaten with flatbreads, chips or i just eat it with my fingers. Yum!
For those who are still wondering what Hummus is, it's a Middle Eastern (Arabic to be more precise) dip made from cooked chickpeas, tahini (sesame paste), olive oil, lemon juice, garlic and salt.
It can be eaten with flatbreads, chips or i just eat it with my fingers. Yum!
All prepared and ready for storage.I really don't know how long it can be kept in the fridge for because in my house it doesn't really last for more than three days. So i guess it can stay for about a week maybe.
Hummus recipe from the Straits Times
300 g chickpeas, soaked, cooked and drained or use tinned chickpeas
1/2 tsp salt
2 cloves of garlic
1/2 cup of tahini
4 Tbs lemon juice
4 Tbs water
Blend everything in a blender till smooth. Add more lemon juice or salt according to taste.
Scoop into a bowl and drizzle olive oil over it. Garnish with some corriander or sumac for colour.
For a spicier hummus, add some finely chopped red chilli or some cayenne pepper.
Recipe makes about 2 cups.
Tahini
Tahini is available in most supermarkets so i suggest you can just buy them off the shelve. But for those who are more adventurous here's the recipe.
2 cups sesame seeds
1/2 cup olive oil
Preheat the oven to 180 Degrees Celsius. Toast the sesame seeds for 5-10 mins, moving around frequently with a wooden spoon. Do not allow them to brown. Cool for 20 mins.
Put the seeds into a blender and add oil.
Blend for around 2 mins. It should be thick yet pourable.
Add more oil and blend again if necessary.
Leftover tahini can be stored for up to three months in the refrigerator in a tightly closed container.
Makes about 1 cup.
Hummus recipe from the Straits Times
300 g chickpeas, soaked, cooked and drained or use tinned chickpeas
1/2 tsp salt
2 cloves of garlic
1/2 cup of tahini
4 Tbs lemon juice
4 Tbs water
Blend everything in a blender till smooth. Add more lemon juice or salt according to taste.
Scoop into a bowl and drizzle olive oil over it. Garnish with some corriander or sumac for colour.
For a spicier hummus, add some finely chopped red chilli or some cayenne pepper.
Recipe makes about 2 cups.
Tahini
Tahini is available in most supermarkets so i suggest you can just buy them off the shelve. But for those who are more adventurous here's the recipe.
2 cups sesame seeds
1/2 cup olive oil
Preheat the oven to 180 Degrees Celsius. Toast the sesame seeds for 5-10 mins, moving around frequently with a wooden spoon. Do not allow them to brown. Cool for 20 mins.
Put the seeds into a blender and add oil.
Blend for around 2 mins. It should be thick yet pourable.
Add more oil and blend again if necessary.
Leftover tahini can be stored for up to three months in the refrigerator in a tightly closed container.
Makes about 1 cup.
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