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CLASSIC HUMMUS



    Living in Middle East for number of years, I have learned a lot about the rich Arabian heritage and food culture. I learnt this recipe from a Lebanese friend of mine who is a great neighbour – we exchange a lot about history and cultures of our homelands. Trust me, this is a staple recipe that everyone who lives in the Middle East must know – a mezze platter is never complete without a beautiful and rich homemade hummus!


    Recently hummus has gained a lot of popularity for being vegan-friendly and rich source of protein, and the best part is that it's easy to change it up and experiment with delicious new flavours! Check out the recipe for my Sun-dried Tomato Hummus here, and my Basil Pesto Hummus here.



    PREP TIME: 10 minutes

    MAKING TIME: 5 minutes

    YIELDS: 500g approx./ one medium serving bowl



    INGREDIENTS

    • 1x400g can chickpeas

    • 2 cloves garlic

    • 2-3 tbsp tahini paste

    • 1 1/2 tbsp olive oil

    • 1/4 tsp salt or to taste

    • 2-3 dash of freshly cracked black pepper

    • 3 tsp lemon juice

    • 1 tbsp brine water in which chickpeas are preserved/ fresh water

    For garnish:

    • 1 tbsp parsley, chopped

    • 1 tbsp zereshk berries (optional)

    • 1 tbsp extra virgin olive oil

    • 1/2 tsp sumac



    METHOD

    1. Drain the chickpeas from the can and reserve the water.

    2. In a food processor bowl, add chickpeas, garlic, tahini, lemon juice, olive oil, salt, pepper and reserved water. Blend them together until slightly textured and not silky smooth. Add an extra tablespoon of reserved or fresh water if you find it too thick to blend.

    3. Take out in a serving bowl, swirl with the back of spoon to make a well in center. Drizzle the olive oil, sprinkle parsley, Zereshk and sumac. Serve


    COOK'S NOTES

    • Classically hummus is made by boiling the overnight soaked chickpeas with water and a bit of salt. Let them cool and using the rest of the recipe’s ingredients to make the classical hummus.

    • Reserve the water from the boiled chickpeas to adjust the consistency of the hummus or the brine water from the canned chickpeas. Add a tablespoon extra if you find chickpeas are clogging to loosen up the consistency to blend better.

    • Boiled chickpeas can be puréed and preserved by keeping it in airtight ziplock bags for later use.

    • Defrost or thaw the chickpea purée before blending with other ingredients to make hummus.

    DYNAMITE CAULIFLOWER


      Are you a vegetarian or vegan and looking for some yummy starter which serves your needs? This dynamite cauliflower is just a perfect choice for you with burst of flavours in your mouth. Its perfect balance of crispy, tangy and slightly spicy flavours will delight your friends and family.



      PREP TIME: 15 minutes

      COOKING TIME: 10 minutes

      SERVES: 4




      INGREDIENTS


      For Cauliflower

      • 275g Cauliflower florets, cut into small bite size pieces

      • 50g plain flour

      • 25g cornflour

      • 1 tsp onion powder

      • 1/2 tsp garlic powder

      • Salt

      • Pepper

      • 1/4 tsp red chilli powder

      • 1/2 cup water

      • Oil for frying

      For sauce:

      • 1/3 cup tahini

      • 1/3 cup water, if needed add more

      • 2-3 tsp lemon juice

      • 2 tbsp sriracha sauce

      • 2 tsp chilli garlic sauce

      • 1/4 tsp salt

      For garnish:

      • Dried onions 1 tbsp

      • 1 spring onion, chopped

      • Few small lettuce leaves


      METHOD


      1. Wash and cut cauliflower florets into small bite size pieces.

      2. In a bowl, sift plain flour and cornflour, add onion powder, garlic powder, salt, pepper and red chilli powder; add water and mix well to make a smooth batter like pancake batter.

      3. Dip floret in batter to coat and gently drop in medium hot oil, repeat with all florets, fry on medium low heat until light golden in colour.

      4. In a separate bowl add tahini, water, lemon juice, salt, sriracha and chilli garlic sauce, mix them well. Drop the fried florets in sauce mix, coat well and sprinkle dried onion on top, garnish with finely chopped spring onion and serve immediately.

      COOK'S NOTES

      • If you are conscious of frying the cauliflowers, these can also be air fried. Slightly shallow fry to sear the batter and then place it in the air fryer or oven to cook it completely.

      • Its best served hot. Once you toss the florets in the sauce, serve immediately. Keeping it longer in the sauce will make it soggy.

      WATERMELON AND LIME POPSICLES


        What better way it would be to quench your thirst in this sizzling hot summer...grab these watermelon lime sicles to arrest your senses back with these refreshing popsicles. It’s just 3 ingredients and fixed in minutes...so so easy and quick to make. Kids love it and so do the adults.


        Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/

        PREP TIME: 5-7 minutes

        PASSIVE TIME: 4 hour MAKES: 7




        INGREDIENTS


        • 650g Watermelon chunks, skinned and deseeded

        • 1/4 cup caster sugar

        • 2 tbsp lime juice

        Equipment needed:

        • Ice pop moulds/ plastic or paper glasses 100ml capacity

        • 7 paddle pop sticks


        METHOD


        1. In an electric blender, blend watermelon chunks, sugar and lemon until smooth.

        2. Strain throughout fine sieve. Transfer in a pouring jug. Pour in the moulds or paper glasses. Set it in freezer for 2 hours.

        3. Now, put the paddle pop sticks in the center and let it freeze for 4-6 hours or until fully set.

        4. Dip the mould in water for 3 seconds and unmould to enjoy.

        COOK'S NOTES


        • Mint can be added for extra freshness to the popsicles. Blend few mint leaves along with watermelon and strain.

        • Its best to use seedless watermelon. If you can't find seedless variety, carefully remove as much seeds as possible from watermelon before blending.

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