Real African Dishes: [MC-AllEthnic-Recipes] Sweet Hummus

Wednesday, July 31, 2013

[MC-AllEthnic-Recipes] Sweet Hummus

* Exported from MasterCook *

Sweet Hummus

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups dried chickpeas -- sorted, washed, soak overnight
2 cinnamon sticks
4 tablespoons tahini -- sesame seed paste
2 Tablespoons sugar
2 Tablespoons date syrup -- or honey
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
To serve: -- splash of oil, sugar, ground cinnamon, runny honey

Put a handful of the chickpeas aside and boil the rest in water for 10
minutes, then skim off any foam/residue that has appeared. Add the
cinnamon sticks and continue to cook for another 1 hour, or until the
chickpeas are well-cooked, then take them off the heat and set them aside
to cool a little Do not drain them.

Once the contents of the pan have cooked somewhat, ladle half of the
contents into the goblet of your blender, including some of the cooking
stock, together with half of the tahini, sugar, date syrup, and spices.
Blend to a smooth, creamy paste, and then repeat with the other half.

Heat a little oil in a frying pan and fry the reserved chickpeas until
they are golden in color, drain them on paper towel and roll them in
sugar.

Serve the hummus (still warm or well chilled) in bowls, sprinkled with
cinnamon and drizzled with honey.

Serves 6 to 8

AuthorNote: Hummus, sweetened with honey and infused with gorgeous scent
of cinnamon and cardamom. The best of the bunch in our trio of hummus-y
things. If it wasn't so incredibly rich, I could eat it with a spoon for
breakfast every day. I have used this in tarts (spread it across a pastry
base and then smother the top with flaked almonds), to sandwich cakes
(make a sponge cake with a mix of chickpea flour and regular flour, and
use this as the filling), and with much jolliness to create a dessert
mezze (see below).

Oh, yes --- the dessert mezze. This is great fun. Mezze is far too good a
concept to reserve for savory stuff. The idea is to serve your guests a
range of fruit crudites and sweet dips, including this hummus recipe. Use
your imagination: for crudites, try apple, pear, pineapple, celery,
carrot, cucumber, melon. Cut up the fruit in advance, and dunk into
acidulated water (water with lemon juice added) to stop discoloration.

And for the dips? Well why not try sweet cacik? Mix yogurt and honey with
freshly chopped mint. I also like to serve a chili fruit salsa as part of
this: just finely dice a combination of fruits - kiwi, strawberry, mango,
bananas, pear, and nectarine all work well - with some very hot chilli
[pepper], and dress it with a little rose water, sugar, and lime. Shove it
in the fridge to chill, and serve it piled with mascarpone and garnished
with pita bread nachos.

Cuisine:
"Mediterranean"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
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Per Serving (excluding unknown items): 278 Calories; 8g Fat (23.9%
calories from fat); 11g Protein; 45g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
1 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 347 0 0 0 731 0 0 0