Home Cooking 6

Great hummus recipe (split from Ontario board)

radiopolitic | Nov 25, 2009 04:27 PM

The early Arab cookbooks were not very detailed in terms of the amount of ingredients so my friend and I improvised with the amounts, trying to walk the fine line of culinary intuition and going crazy, hehe.

Actual recipe: Take chickpeas and pound them fine after boiling them. Then take vinegar, oil, tahineh, pepper, atraf tib (mixed spices), mint, parsley, dry thyme, [pounded] walnuts, hazelnuts, almonds and pistachios, cinnamon, toasted caraway, dry coriander, salt and [minced] salted lemons and olives. Stir it and roll it out flat, and leave it overnight and serve it.

- 2 large cans of chick peas (pounded by hand)
- 1/2 cup tahini
- 1/4 cup hazelnuts (all the nuts were pounded by hand)
- 1/4 cup walnuts
- 1/4 cup pistachios(unsalted)
- 1/4 cup almonds (unsalted)
- 1/8 teaspoon crushed bay leaf
- 1/4 teaspoon thyme(dried)
- 1/2 teaspoon parsley(fresh)
- 1 teaspoon caraway
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1 teaspoon coriander
- 1/2 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon mint (fresh)
- 1/4 teaspoon ginger powder
- 1 quartered lemon covered in salt (then juiced into the mixture)
- 250 ml approx of olive oil
- 3/4 cup of water
- a bunch of black Moroccan olives as garnish (recipe is unclear as to whether these should be garnish or mashed up and mixed in with the hummus itself.
- (vinegar is listed on the ingredient list but we felt it wouldn't be necessary)
- (atraf tib consists of 12 ingredients - the ones we didn't use were mace, rose bud or rose hip, spikenard or lavender, betel nut, long pepper, and beech nut or common ash or elm tree seeds. (Translations vary and unfortunately there are no proportions given for atraf tib)
- (as to it being rolled out and stored overnight - I'm speculating that originally its more paste like or it cakes up by leaving it out overnight but we wanted a more hummus-esque consistency so we tried to go for that)

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