CHICKPEA AND TAMARIND DIP (HUMMUS BI TAMAR HINDI)

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Chickpea and Tamarind Dip (Hummus Bi Tamar Hindi) image

African cuisines are on the top in making delectable and unique tamarind recipes. Tamarind is native to Africa and grows wild throughout the Sudan were there is Arabian influence in their cuisine. This is also served in the Arabian Gulf as a meze. It has a very tasty flavour from the tart tamarind. Found on, http://saffronandlemons.blogspot.com.

Provided by UmmBinat

Categories     Spreads

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

2 cups canned chick-peas, rinsed (or cook your own)
3 tablespoons tahini (I do feel quality of tahini can make or break)
2 tablespoons tamarind paste (or to taste, no seeds!)
1 1/2 tablespoons finely chopped fresh ginger (or to taste)
sea salt
fresh ground black pepper
fresh lemon juice, to taste (optional, I use this)
minced garlic, to taste (optional, I recommend only a small amount to let the tamarind shine)
1 tablespoon cilantro leaves (fresh coriander) or 1 tablespoon flat leaf parsley
1 tablespoon extra virgin olive oil (I recommend unrefined, has a better flavour and is much healthier)
water (if needed)

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.

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