Chickpea And Tamarind Dip Hummus Bi Tamar Hindi Recipes

Steps:

• Place all ingredients, except coriander or parsley and olive oil, in a food processor and process into a somewhat thick paste, adding a little water as necessary.
• Taste and adjust flavours to taste.
• Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.

Steps:

• Separate the tamarind mass into chunks and place in a bowl. Cover with the boiling water and set aside for a few hours until the pulp dissolves in the water.
• Rub the tamarind pulp and seeds with your fingers, and add 3 cups (700 ml) cold water.
• Place the mixture in a fine mesh strainer set over a large bowl and press on the tamarind to extract all the juice.
• Transfer the pulp residue to a small bowl and add 2 cups (480 ml) cold water, rubbing the mixture with your fingers. Strain into the large bowl used above.
• Repeat the procedure a third time with 1 cup (240 ml) water.
• Add the sugar to the tamarind juice in the large bowl and stir to dissolve.
• Refrigerate and serve very cold with ice and water to dilute as desired (about ¼ cup or 60 ml water per 240 ml cup of juice).

Steps:

• Soak tamarind in a cup of hot water for 15 minutes or until very soft.
• Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
• Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
• (if you wnt to make a sweet dip you can add sugar to taste at this point)
• Blend the ingredients to a smooth paste
• Serve with Samosas, Pakora etc.

Steps:

• Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
• Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.

Steps:

• Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
• Add the chickpeas and continue mixing to a smooth paste.
• Garnish with the cayenne pepper.
• Served at room temperature or chilled.

Steps:

• Combine chickpeas, lemon juice, tamarind pulp, olive oil, and sesame oil in a food processor; blend until combined. Stream reserved chickpea liquid into the mixture as it blends until desired consistency is reached.

Steps:

• Process all ingredients in a food processor (reserving a few chick peas for garnish) until you get a smooth paste with no chunks.
• Plate dip in an oval serving dish, drizzle with olive oil and garnish with the reserved chick peas.
• Serve hummus with Arabic bread for dipping.