Serves 6
750 g cooked chick peas (drained weight) or 300 g dried chick peas
1/2 tsp cumin seeds, crushed in a mortar
1 tsp red chilli paste (e.g. sambal)
1 garlic clove, crushed
juice of 1-1,5 lemon or 2-3 limes
1 red pepper
3 tbsp pine nuts, roasted
extra virgin olive oil
If you use dried chick peas, soak them overnight in water, then rinse and add fresh water. Bring to the boil, boil uncovered on high heat for 10 min., then cover and let them simmer until they are cooked. This usually takes around 1 hr.
If you buy them boiled, drain and rinse in water.
Crush them in a blender with the lemon juice and some olive oil. Add cumin seed, chilli paste, garlic and pepper and salt. Taste and add some more of any ingredient you think is lacking.
Peel the red pepper. You can cut it in half, remove stem and seeds, put them in a greased oven dish and bake them in the oven for 30 min at 200 °C. Alternatively, you can leave it whole and put it under the grill; let the skin blacken and then turn it over for the next part and so on until the whole skin is black.
When the pepper is baked or grilled, put it in a plastic bag and let it cool for a bit. Then peel it and remove what remains on the inside. The steam in the bag makes it possible to peel them easily.
The flesh should be soft. Cut it in small pieces and add to the hommos.
Decorate the dish with the roasted pine nuts.
Serve with baked pizza crust or pitta bread, cut into pieces.
Notes
You can also add chopped fresh coriander or parsley leaves.
In traditional hommos there is some tahina (sesame seed paste) added. I didn't think of this but I will try it another time.
Claudia Roden keeps the cooking liquid from the chick peas and adds some of this to make the hommos creamy. She also adds red paprika powder.
As a main dish I prepared the spicy lamb and coconut stew (see previous post) and as a side dish spicy root vegetables, another Claudia Roden recipe from her New Book of Middle Eastern Food, posted by labelga. For this last dish I used the original Claudia Roden quantities, perhaps with a bit more Jerusalem artichokes. I left out the chilli pepper since my other dishes were already quite hot. One of my guests suggested the addition of parsnip, which I might try next time.
For dessert I made the Danish apple dessert again (see previous post) and served it with vanilla ice cream. And as a final touch I got some of Brussels best cookies from Dandoy, to go with tea and coffee afterwards.
Today there's finally some sun in Brussels, after weeks of depressing grey and dark winter days. So I had this view while clearing up my kitchen this morning:
You can see the Koekelberg basilique far away in the middle and the white tower on the right is a beautiful concrete church from the 1930's in Molenbeek.
8 comments:
Hello Oleandri, I really like your Brussels pics alternating with food ones! What is the red in the hummus? Is it sambal or a tomato? I am cooking azuki and if worthwhile, I'll post.
The red in the hommos is the grilled & peeled red pepper (paprika).
I've added a pic of the spicy root vegs.
I went for a walk in the Jubelpark in the end and enjoyed the sun!
Hi! I don't know you but saw your hummus recipe. I wanted to give you mine, for you to try..It can be made from scratch, however, I use chickpeas (garbanzo beans) out of a can for time saving. Still, I use organic beans.
Hope you enjoy:)
Garlic Hummus
1/3 cup water
1/4 tsp ground cumin
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp salt
1 Tbsp Olive oil
1 can Garbanzo beans (400grs), drained and washed
1/2 well squeeze lime
1Tbsp tahine
Red rosted pepper Hummus
same recipe above. Add 1 1/2 red roasted red pepper (from a jar)
Artichoke hummus
same recipe as above. Cut garlic powder in half and add 4 leaves of parsley ( or 1 tsp dry parsley
) + 4 small artichoke hearts.
Hope you like it:)
Cheers
Hey Brisa, thanks for your recipes! Apparently other people have thought of adding roasted red pepper too ;-) Artichoke also sounds good...I might give it a try.
Oleandri, here's a task for you when you feel like it: use mapbuilder.net and create your own culinary map of the city. I'm thinking about it too!
Plus your table cloth's design is lovely with that bowl. Good photo feature!
Thanks. I brought the table cloth from Brasil!
Já era altura de ter esta receita no meu livrinho de receitas, já fiz umas vezes mas apenas a versão simplória. Assim, traduzi e adaptei para os portugueses de Portugal, pois vê-se que é uma receita bem pensada. Vai para o meu livrinho e fica aqui a seguir, em forma de agradecimento:
HUMOS – “HOMMOS”
750g de grão cozido e escorrido
1/2 colher de chá de cominhos, em semente (para moer)
1/2 colher de chá mal cheia de piri-piri
1 dente de alho, esmagadinho
sumo de 1 a 1,5 limões ou 2 a 3 limas
1 pimento vermelho
3 colheres de sopa de pinhões tostados (opc.)
azeite, sal e pimenta a gosto
Esmagar o grão em frio, que deve ser bem cozido, junto com o sumo de limão e algum azeite, utilizando um copo misturador ou a varinha mágica. Adicionar em seguida os cominhos moídos, o piri-piri, o alho esmagadinho, temperar de sal (e pimenta). Entretanto pode-se preparar o pimento, que deve ser assado, ou comprando um frasco de pimentos assados. Depois de pelado deve ser cortado em pedacinhos e adicionado ao Humos, mexendo-se bem em seguida todo o preparado, para ficar com tempero e aspecto homogéneo.
Esta receita desta espécie de paté de grão dá para 6 pessoas, tendo em conta que se come como entrada, assim sem mais acompanhamento, ou com umas tostas, por exemplo.
Os pinhões tostados são utilizados depois como decoração, mas também porque ligam bem com este prato, que é tradicional do Médio Oriente, mas é opcional. As receitas de Humos variam bastante, desde as mais simples, só com grão, limão, sal, alho e azeite, até outras com outros temperos mais variados.
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