song of lahore etc...

song of lahore

Song of Lahore [DVD] [Import]

virgin mountain

好きにならずにいられない [DVD]

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嘴豆

best creamiest hummus
2 cups (1 pound) chick peas
7 cups of water
1 teaspoon real salt
1/4 teaspoon baking soda

Place the chickpeas, water, salt and baking soda in a large slow cooker. Cover and cook on low heat for 8 to 9 hours (or overnight) until tender. Drain, cool and move all of them to a new container and store in the fridge until you are ready to use them. If you’d like, you can just eat them plain here or add them to your favorite salad or recipe. You’ll probably want to salt them a bit. You’ll have to try one and taste the difference for yourself! They’re so much more creamy in texture…making the really creamy hummus!

Ingredients
2 cups chickpeas (as prepared above)
2 garlic cloves, minced
1½ teaspoons kosher salt
5 tablespoons lemon juice, freshly squeezed
¼ cup water

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Place the chickpeas, garlic, and kosher salt in the bowl of your food processor. Process for 15 to 20 seconds. Stop and scrape down the sides of the bowl, and process for another 15 to 20 seconds.
Add the lemon juice and water. Continue to process for another 20 seconds. Now add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, slowly drizzle in the olive oil.
To serve, transfer the hummus to a bowl and drizzle with more olive oil and top with a sprinkle of paprika.

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roasted red pepper hummus

2 cloves garlic
minced 1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil Add all ingredients to list
Directions

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

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buffalo flavor hummus

1 can (15-ounces or 440 g) or 1 1/2 cups (246 g) cooked chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt (I used 1/2 teaspoon fine grain sea salt – AL)
2 cloves garlic
2 tablespoons (30 g) tahini
1 tablespoon (15 ml) hot sauce (I used Frank’s Hot Sauce – AL)
1 tablespoon (15 ml) lemon juice
1/2 cup (90 g) jarred roasted red pepper
2 tablespoons (28 ml) olive oil or liquid from can (I used water- AL)
Cayenne pepper, to taste, for serving

1. Combine all the ingredients except the oil (or water) and cayenne. in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil (or water) through the feed tube.

2. Continue to run the motor until you reach the desired consistency; I like to let it for for 5 minutes to get it really smooth.

3. Add more salt, lemon juice, or hot sauce, to taste, and then sprinkle with cayenne pepper before serving. Angela’s note: I also sprinkled it with cumin, smoked paprika, and more hot sauce.

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spinach lemon hummus

1 can chickpeas, rinsed and drained
2 cloves garlic, peeled
3 tbsp. chopped chives
3 cups baby spinach leaves, washed and thoroughly drained
zest and juice of 2 small lemons – some comment have said it’s too citrusy. start with one, taste it and add another if needed
1/4 cup extra virgin olive oil
kosher salt and fresh ground pepper, to taste
– Combine the chickpeas, garlic cloves, and chives in a food processor and pulse until roughly mixed. Add the spinach, lemon zest and squeeze in the lemon juice and puree until smooth. With the processor running, drizzle in the olive oil. Taste and season to your liking with salt and pepper. Garnish with some crunchy salt, some herbs or celery leaves or some chopped chives. The lemon in the recipe will help the hummus keep a vibrant color for a day or two if you store it in an air-tight container.

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roast eggplant hummus
1 medium-sized Italian eggplant, sliced in half lengthwise
2 cups cooked chickpeas, if from the can rinsed and drained
1/3 cup tahini
1/4 cup water
2 Tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
3 cloves of garlic, chopped
1/3 cup loosely packed fresh parsley, tough stems removed
1/8-1/4 teaspoon ground cumin (add more or less depending on spice preference)
2 Tablespoons olive oil + more for serving
salt and pepper to taste
Garnishes:
Minced parsley
pine nuts
extra olive oil for serving

Preparation

Preheat the oven to 425 degrees. Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender and slightly charred on the skins. Anywhere from 30 -45 minutes. Start checking eggplant after about 25 minutes. Remove from the oven and let it slightly cool.
Scoop out the eggplant flesh and place in the bowl of a food processor. Add the rest of the ingredients and whirl away until smooth and well combined. You may have to stop the processor a few times to scrape down the sides. Taste test and adjust seasonings as necessary. If the mixture is too thick add a little more oil or water. Season to taste with plenty of salt and pepper.
Store in an airtight container in the fridge for up to 7 days.

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cirantro jalapeno hummus

10 m 12 servings 40 cals

1 (15 ounce) can garbanzo beans drained
1 cup fresh cilantro, or to taste 1 jalapeno pepper, stemmed and diced
2 cloves garlic, diced
1 tablespoon olive oil, as needed salt and ground black pepper to taste
1 pinch garlic powder, or to taste

Directions
Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.