Hummus and flatbread

mathsus

Once you've got a basic hummus recipe you like you can mess around & try variations.... Puree in some plain, freshly boiled carrots, add fresh coriander or roasted red peppers, or some fresh red chilli...(not all of those at the same time!) I usually leave out the garlic if I'm going to eat this at work!!! I tend to go for natural yogurt rather than oil to keep the cals down and I think adding some cumin is essential. I've even added a dollop of peanut butter when I've run out of tahini but I've never thought of just using sesame seeds, duh!

mathsus

Sweated onions, drained cannelini (sp?) beans, lemon juice, s&p & thyme, all whizzed tog, makes a gorgeous, velvety dip too

Gingernutmeg

If you need something else to use tahini with, it's absolutely gorgeous if you mix it with some honey and use it as a dip for slices of green apple, or with fresh dates.

greenbee

The other dip I do with cannellini beans is a version of fagioli all'uccelletto. Crush garlic cloves with the flat of the knife blade, then fry gently in olive oil with sage. When oil is infused with the garlic & sage, remove them and add cannellini beans. Cook gently, adding oil/bean liquor to keep them moist. Mash roughly, and add some of the crispy sage leaves to garnish (if you haven't already eaten them all!).

Also try roasting an aubergine in the oven in it's skin until soft. Cool, remove flesh and whizz up with a little tahini, olive oil, cumin seeds and ground cumin.

katycocoa

I really want to start making my own houmous. Does anyone know where you can get the cheapest tahini? It's £1.70 in sains. Is that about right?

Caterina

greenbee wrote: »

The other dip I do with cannellini beans is a version of fagioli all'uccelletto.

Ohhh fagioli all'uccelletto are one of my fav recipes! I have a pan of cooked haricot beans downstairs in the kitchen waiting to be turned into baked beans, but I think I shall turn them into fagioli all'uccelletto instead! Although the original bean for that is the borlotti, really!

Thanks for reminding me, it really helped me decided what I am making for dinner!:T

Having said that, what about the second part of the OP question: how do you make flatbread? I would be particularly interested if anyone knows how to make the large seeded pita breads that Turkish bakeries sell. Thanks!

angelavdavis

greenbee wrote: »

Also try roasting an aubergine in the oven in it's skin until soft. Cool, remove flesh and whizz up with a little tahini, olive oil, cumin seeds and ground cumin.

Baba Ghanoush! Reminds me of holidays!

mathsus

Having said that, what about the second part of the OP question: how do you make flatbread? I would be particularly interested if anyone knows how to make the large seeded pita breads that Turkish bakeries sell. Thanks

If you google 'pide bread recipe' you'll get a range of sites with recipes for the Turkish bread. I've never tried (Turkish shop just round the corner) but this recipe looks promising:

http://www.taste.com.au/recipes/12772/turkish+pide

Just putting those yummy black onion seeds/nigella/ kalonji in your ordinary home made bread gets you a little way there!

If you've got Jamie Oliver's 'The return of the Naked Chef' there's a good sounding recipe in there for moroccan chickpea flatbreads that looks promising. I'd add some kalonji.

angelavdavis

Links to recipes:

Pita Bread
Baba Ghanoush
Koftas (although I replace parsley with loads of dry roasted and crushed cumin to this recipe)
Falafel

bdon

greenbee wrote: »

The other dip I do with cannellini beans is a version of fagioli all'uccelletto. Crush garlic cloves with the flat of the knife blade, then fry gently in olive oil with sage. When oil is infused with the garlic & sage, remove them and add cannellini beans. Cook gently, adding oil/bean liquor to keep them moist. Mash roughly, and add some of the crispy sage leaves to garnish (if you haven't already eaten them all!).

Also try roasting an aubergine in the oven in it's skin until soft. Cool, remove flesh and whizz up with a little tahini, olive oil, cumin seeds and ground cumin.

hmmmmm.... brings back memories of big fat beans and santorini