Ingredients: |
Ingredients: Hummus:
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish
Muhammara:
2 roasted red bell peppers
1 cup walnuts, lightly roasted
½ cup chopped scallions
1 teaspoon freshly squeezed lemon juice
½ teaspoon ground cumin
1 teaspoon red pepper flakes (preferably Aleppo), or to taste
2 teaspoons pomegranate molasses
¼ cup extra virgin olive oil
4 tablespoons bread crumbs
Salt, to taste
Pita bread, for serving
Sumac, to tase
|
Directions: |
Directions:Hummus:
1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Muhammara:
1. Combine the peppers, walnuts, scallions, lemon juice, spices, molasses, olive oil and salt in the bowl of a food processor. Process until smooth and then add the bread crumbs, pulsing until the desired consistency. You can always add more breadcrumbs or olive oil if you want it thicker or looser.
2. Season for taste and fix it by adding more salt and/or red pepper flakes.
3. Transfer to a bowl and drizzle some more olive oil on top. If you want, you can also sprinkle some crushed walnuts over the top.
4. Serve with pita bread or pita chips. |
This recipe for Hummus and Muhammara is from