Shawarma Spice
https://a.co/d/3emBbYA
Toum Sauce
https://toriavey.com/toum-middle-eastern-garlic-sauce/
Tahini Sauce
https://cookieandkate.com/best-tahini-sauce-recipe/
Tahini
https://a.co/d/ivzm0tz
Hummus
1 (15oz) can chickpeas cooked chickpeas, Simmered for 20 minutes until soft with some salt.
1/4 cup (60ml) fresh lemon juice, 1 large lemon and its zest. Or to Taste
1/4 cup (60ml) well-stirred tahini
2-4 small garlic cloves, minced… try two first, then taste.
2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 5 tablespoons (45ml) Ice-cold water
Dash ground paprika, sumac, or Za’atar for serving. Sumac is my favorite.
Add the tahini and lemon juice to a food processor and blend for about a minute. Scrape down the sides and bottom of the bowl and mix for another 30 seconds. This extra mixing helps to whip up the tahini, making your hummus nice and smooth!
Combine the whipped tahini and lemon juice with the olive oil, minced garlic, cumin, and ½ teaspoon of salt. Process the mixture for 30 seconds, then scrape down the sides and bottom of the bowl. Continue processing for another 30 seconds or until the mixture is well blended.
Add half the chickpeas to the food processor and blend for 1 minute. Scrape the bowl, add the remaining chickpeas, and blend until thick and smooth, for about 1 to 2 minutes.
No worries if your hummus is coming out too thick and has some little chunks of chickpeas! Drizzle in 2 to 3 tablespoons of cold water while the food processor runs. Keep adding until it gets that perfect creamy texture you want. Enjoy your hummus!
Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of sumac or Za’atar.
Wrap a small beet in foil with olive oil to prepare the Beet Version and roast it at 375°F for about 45 minutes. Once cooked, peel it, cut it into quarters, and toss it in a food processor.
Roasted Red Peppers Puree
To a shallow pan, Add.
1-2 Seeded Red Bell Pepper cut in half
1-2 Seeded Serranos Peppers Cut in half
One large Leek Cut in thirds.
4-8 Cloves of garlic
One Bunch of Green Onions
Half of a Large Red Onion or a Small one
Salt and Pepper to taste or whatever you want.
**Instructions:**
1. Place all the ingredients in a shallow pan. Drizzle olive oil over the vegetables and roast them at 375°F for 45 minutes.
2. transfer the contents to a food processor and puree until smooth after roasting.
3. If you need to adjust the consistency, add more olive oil as necessary.
4. Season the puree with salt and Pepper to taste. For added flavor, consider incorporating some sumac. And maybe some cilantro.
5. A bit of lemon zest and juice will enhance the acidity of the puree and brighten it up a little.
Enjoy your delicious roasted red pepper puree!
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