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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.

    SOURDOUGH DISCARD WHOLEMEAL PARMESAN CRACKERS



      Hey guys! If you’ve been following me, then you know I’ve been in love with making sourdough bread after I recently tried it out for the first time.


      Sourdough discard is something people generally trash but I found an interesting way to incorporate this into something very delicious and healthy. So I had put my discard to use and created these delicious Sourdough Discard Wholemeal Parmesan Crackers! Flavoured these with robust dried thyme leaves and full of super foods like flax seeds. Parmesan cheese added an extra oomph and bran makes it more fibrous and healthy. Sprinkling it with kosher salt turns this cracker into a perfect combination to serve with your favourite cheese! I tried these with a new cheese called Charnwood smoked paprika...and I absolutely loved these, and I bet you will too!


      PREP TIME: 7 minutes

      BAKING TIME: 20 minutes

      PASSIVE TIME: 1 hour MAKES: 40-45




      INGREDIENTS


      • 185g sourdough discard

      • 1 cup atta flour

      • 1/4 wheat bran

      • 25g Parmesan cheese, finely grated

      • 80g unsalted butter, room temperature but still slightly firm

      • 1/2 tsp kosher salt

      • 2 tsp dried thyme

      • 1 tbsp flax seeds


      For topping:

      • 1/2 tsp kosher salt, for sprinkling

      • 1/2 tbsp olive oil, for brushing


      METHOD


      1. In a bowl, add sourdough discard, flour, wheat bran, parmesan cheese, butter, flax seeds, dried thyme and salt. Mix them all together to form a firm dough. Do not over work the dough, mix until just combined.

      2. Divide the dough in half, shape them into two rectangles. Place one rectangle on a large parchment sheet or silicon mat and roll it to 3 mm thickness. Don't worry if your dough seems crinkly from the sides, try to make it as much smooth as possible while rolling. Repeat the same with the other piece of dough.

      3. Stick the rolled dough sheets in the fridge for an hour.

      4. Preheat the oven to 180°C.

      5. With the brush, spread the olive oil on the rolled dough sheets. Sprinkle it with kosher salt. Using the pizza wheel, cut the dough into 2 inch by 2 inch squares or shape of your choice.

      6. Lift squares with flat spoon and place them on lined cookie sheet keeping them 1 cm apart from each other. Bake it for 18-20 minutes until lightly golden on the sides. Remove and transfer on the cooling rack to cool completely. Preserve these in airtight container for up to a week.

      COOK'S NOTES


      • It’s easier to make this dough with hands but you can also use a stand mixer fitted with paddle attachment to mix the dough.

      • I have used thyme, but oregano and rosemary goes really well too.

      • Its important to rest the dough in refrigerator for 30 minutes to an hour as it makes the crackers more crispy.

      • You can preserve these in airtight container for up to a week.

      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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