Best Truly Jordanian Hummus Recipes

TRULY JORDANIAN HUMMUS

Truly Jordanian Hummus image

Having just moved back from Jordan, i had to perfect a recipe for hummus, the fast food of Jordan. I finally got the texture righ even while using canned chick peas. Two secrets- finding the right brand of chickpeas and adding some ice to the final mix for a smooth texture (this is the authentic trick i brought back with me ). Hummus restaurants use citric acid instead of lemon juice, but lemon juice is always available. I use storebought bottled lemon juice.

Provided by Cookie Jarvis

Categories Beans

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (400 g) cans chickpeas, I used California Garden
1/2 cup tahini
1/4 cup lemon juice
1/2 cup virgin olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper, finely ground
1/2 cup ice (more or less)

Steps:

Empty two cans chickpeas onto medium saucepan with juices. Cover with water and heat to a boil to soften beans.
Drain beans well. Put in food processor and mix until fairly smooth. Scrape as necessary.
Add tahini, salt, garlic powder and black pepper.
Process until incorporated.
Scrape down bowl and add lemon juice. Process again.
Add olive oil and process until smooth.
Finally add ice and continue processing to a very smooth texture without becoming runny.
Serve on a plate with more olive oil. Sprinkle with paprika. Serve with warmed pita bread.

SINIGANG SOUP

Sinigang Soup image

Make and share this Sinigang Soup recipe from Food.com.

Provided by Food.com

Categories Filipino

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup vegetable oil
1 cup julienned yellow onion
2 ounces pureed garlic
1 1/2 ounces powdered tamarind soup mix, such as Knorr's, divided
1 cup julienned butternut squash
1 cup julienned celery root
1 cup shredded carrot
8 cups water
1 cup diced tomato

Steps:

NOTE: At Flip Sigi, we serve this soup over braised short rib and garlic fried rice.
In a large heavy-bottomed pot, heat oil on high until shimmering. Add onions, garlic, and half of tamarind soup base to pot, stir until well-combined, and begin to caramelize onions.
Once onions are golden in color, add squash, celery root, and carrots to pot. Cook over high heat, stirring constantly, for 8 minutes. Add water to pot to deglaze, scraping up any brown bits from the bottom, and add diced tomatoes and remaining tamarind soup base to soup. Stir well to combine, then bring to a boil. Reduce heat to low and simmer for 15 minutes before serving.

Nutrition Facts : Calories 572.4, Fat 54.9, SaturatedFat 7.2, Sodium 83, Carbohydrate 20.9, Fiber 3.8, Sugar 5.9, Protein 3

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