hummina hummina hummina

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We made some hummus kind of like this,
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
…blend in food processor…
but we ended up adding less lemon juice, more garlic and parsley and way more olive oil, and water and cumin that were not called for in this recipe. Oh, and half a fresh, raw red bell pepper.

I also am trying this recipe:
Baked Falafel
Makes about 21 balls

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

well, sort of. I didn’t pay any attention to the amounts listed in the recipe, I didn’t have any ground coriander, and I used freeze-dried cilantro flakes and lime juice from a plastic lime instead of lemon juice. And no red pepper flakes. And there was some hummus left over in the food processor. But the idea–canned chickpeas instead of dried, and baked instead of deep-fried–is more or less the same. We’ll see how it goes.


Written by orata

September 13, 2011 at 10:23 pm

Posted in recipes

Tagged with , , , , , ,

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