1 Tin of Chickpeas
8 Tablespoons of Olive Oil
10 Tablespoons of Tahini
2 Cloves of Garlic
1/2 a lemon
2 Teaspoons of Ras-el-Hanout
Salt & Pepper to taste
Drain and rinse the chickpeas.
Peel the garlic (this is the only time I’m not heavy-handed with garlic; because it’s not cooked, the flavour really can overpower the dip).
Juice the lemon.
Pop all the ingredients into a bowl (again, I find 1kg yogurt pots excellent for this purpose) and blend with a stick blender, adding the water as needed until you have a smooth – but not runny – mixture.
Paprika is generally used in hummus, but I substituted ras-el-hanout because I happen to like it. A dash of chilli pepper will give a slightly spicier hummus if that’s your thing.
400g Tin of Tomatoes
60g Dessicated Coconut (unsweetened)
2 Teaspoons of Garlic-Ginger Paste
8 Whole Cloves
8 Whole Peppercorns
6 Dry Red Chillies
1 Teaspoon of Poppy Seeds
1 Teaspoon of Fennel Seeds
4 Tablespoons of Oil
1/2 Turmeric Powder
Salt to Taste
If you’re using eggs, hard boil one for each diner. Maybe you know this already, but a few years ago, I realised that boiling eggs works best if you start with cold water. (Even if you don’t keep your eggs in the fridge, boiling water can shock them into cracking. Using cold water means the water and the eggs rise in temperature at the same time) When the water comes to the boil, turn the heat down to a simmer and leave them for ten minutes. When they are done, take them off the heat and drain them. When they are cool (covering them in more cold water can speed the process up), peel and halve them.
While the recipe calls for 2 onions, I only used one because I only have two left, and I want the other for tomorrow’s dhal.
With regard to the oil, we are down to a dribble, so I used 3 tablespoons of mustard oil instead. It gave a lovely sharp taste to the mixture.
I had two green bell peppers, so I added them to the pot as well.
Drain and rinse the kidney beans.
Heat the oil in a wok or frying pan and add the cloves, peppercorns, chillies, poppy seeds and fennel seeds. Sauté the mixture until the spices yield their fragrance.
Add the onion until it’s softening then turn the heat down and add the ginger-garlic paste. Fry until the vegetables are browned, but not burnt. Garlic burns really easily, so you’ll need to stir the mixture continuously.
Add the coconut and continue frying until it browns.
Add the tomatoes and continue frying for about five minutes.
Grind this mixture to a paste – adding in a little water if you need to.
Prepare the peppers – top and tail, then quarter and cut out the white membrane – and cut into chunks. Sear them in the wok/frying pan and then leave them to one side.
Transfer the paste back into the pan and add the salt and turmeric and a splash of water (if needed) to make your desired consistency.
Bring to the boil, then simmer for 5 minutes and add the peppers, after another 5 mintues, add the kidney beans.
Serve with boiled rice, chapatis, or baguettes.