Tuesday, January 21, 2014

Hummus with Preserved Lemons and Ras el Hanout

Isn’t hummus great? So easy to make, so fast, and everyone loves it. But do you ever get tired of the same old type of hummus? A lot of people don’t realize it, but the basic recipe for hummus (tahini and chickpeas), is just the jumping-off point into a world of different combinations! Different beans (black, kidney, pea, lentil, etc.) and different spices mean you never have to make the same hummus twice!

In this hummus, I've used preserved lemons for their tart, salty tang. I also used Ras el Hanout, that spice mix that’s all the rage on "Top Chef" and with all the other superchefs these days, for its smoky, earthy elements. So let your imagination run free! Enjoy!

According to Wikipedia, "Ras el Hanout is a spice mix from North Africa. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer. There is no definitive combination of spices that makes up Ras el Hanout. Each shop, company, or person may have their own blend. The mixture may consist of over a dozen spices. Commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, or dried rosebud." (Information on Ras el Hanout is frothis article on Wikipedia.)

Hummus with Preserved Lemons and Ras el Hanout
by Steven
adapted from Eating From the Ground Up "What To Do With Preserved Lemons"

makes about 2 cups

Spice House Preserved Lemon  rinsed under cold water, pulp and rind roughly chopped. Note: the rinsing is very important. If you don’t rinse the lemons, your hummus will be excessively salty.
1/2 cup sesame tahini
2 Tablespoon miso paste
4 cloves garlic, peeled
1/4 teaspoon The Spice House Urfa Biber Turkish Chile Pepper, or more to taste
1 Tablespoon The Spice House Ras El Hanout
4 Tablespoon olive oil
1 16-ounce can chickpeas (liquid reserved)

Combine all ingredients in food processor, process until smooth. Add more chickpea liquid if necessary to get to a silky consistency. 

No comments:

Post a Comment