Pumpkin Hummus

There’s nothing like good, healthy, homemade hummus, and there isn’t really a reason for you not to try making it yourself.Hummus or Houmous is traditional food dip from  eastern Mediterranean  now gaining popularity all around the globe. Hummus is a fairly ancient staple of the Middle East, particularly Lebanon, and has been around for at least 1500 years.  The word itself is just Arabic for "chickpea", so what we call hummus is known in the Middle East as "hummus bi tahina", or "chickpeas with tahini". Traditionally, hummus is made in a pestle. It is served as an accompaniment with Falafel or as a spread/dip with pita bread in mezzeh platter or with shish touk  and dressed up with tomatoes, cucumbers, seasonings, pickles and served. 

Chickpeas: being a legume are a great source of protein and dietary fiber. One cup of cooked chickpeas contains 50% of our daily value of dietary fiber, no cholesterol, no saturated fats and a solid 15g of protein.

Tahini:  is a paste made from ground sesame seed. This paste is full of essential vitamins and minerals and is an excellent source of protein on its own. Tahini brings some fat to the party where chickpeas lack, but it is a healthier fat, unsaturated. 2 Tbsp of tahini brings with it 5 g of protein, 16g unsaturated fat and an excellent amount of        calcium.

Olive oil: is High in monounsaturated fat, low in saturated fat, olive oil is here to regulate our cholesterol and improve our hearts submission defense.

Garlic, lemon and Salt: These three are powerhouses all on their own. They are packed with antioxidants. Lemon juice also aids in our bodies ability to fight off bacteria and viruses, thus why we drink hot water with lemon when we are sick. Salt brings some sodium to the party and nothing is wrong with water retention especially when we go and dehydrate ourselves on a daily basis.

  

                                                                           
   Some good additions include well-roasted pumpkin, caramelize onions, whole cooked chickpeas, capsicum, toasted pine nuts, sumac, and so on. Roasted hazelnuts or walnuts with cumin, paprika and bit of cinnamon goes down a treat. Add a bit of chilli powder or cayenne for some bite. 

   
  Preparation time: 5 minutes

         Cooking time: 15 minutes 

  Cuisine: Middle Eastern
  Serves: 1 and 1/2 cups

     

       INGREDIENTS:

• Chickpeas- 1 cup

• Garlic cloves-4 nos

• Tahini sauce/ sesame paste- 2 tablespoons

• Lemon juice- 1 lemon

• Olive oil- 4 tablespoon

• Salt- to taste

• Chilli flakes- big pinch (optional)

• Pumpkin- 1 cup 

• A pinch of freshly ground pepper

• Few tablespoons of chickpea boiled water

Let's learn how to make Hummus:

• Soak the chickpeas for 6 hours or overnight and pressure cook with some salt for about 3 whistles. Switch off and allow to cool.

• Peel off the skin of the pumpkin and cut them into thin slices. Sprinkle salt, chilli flakes, freshly ground pepper and olive oil. Bake in a pre heated Oven at 180 degree for 25 to 30 minutes. Wait till it cools down.

• In a blender jar or food processor add the drained chickpeas, roasted pumpkin, garlic cloves, tahini sauce, lemon juice and olive oil. Blend well to make a smooth paste. Add little chickpea cooked water if you find difficulty while grinding.

• Transfer the hummus on a bowl and make a depression inside using the backside of the spoon and drizzle with olive oil and sprinkle chilli flakes on top.

• Serve with pita bread, vegetable platter, crackers or tortilla chips.

Tahini is a paste made from sesame seeds generally used as a dip or spread in middle east or Turkish cuisine. This tahini is a major component of other popular middle east dishes such as Hummus, baba ghanoush and halva. Raw tahini is flavoured with garlic or lemon and diluted with water  and served in restaurants as a dip.This spread become  bitter as it is high in oil content so      refrigeration after making this spread is essential. For longer storage add more olive oil which floats on top to prevent spoilage.

Preparation Time:5 minutes
Cooking Time: 5 minutes
Cuisine: Middle East/Turkish
Makes: 1 cup

INGREDIENTS:
Sesame seeds - 1 cup
Olive oil- 1 tablespoon
Salt- to taste

• Heat a pan add add the sesame seeds and allow the seeds to slightly toast. Check by touching the seeds. This step is just to speed up the grinding process.

• Allow the seeds to cool; when it reaches room temperature add the seeds in a blender jar and powder well.

• Initially it forms a powder and then at one point of time it starts to turn butter.

• Once it is powdered add the oil and grind well to make a smooth paste.

• Refrigerate in an airtight container to prevent spoilage.

• You could use garlic or lemon juice to flavour this tahini if you are using this paste as such as a dip or spread.

Falafel Wraps

Falafel is a traditionally Arab food. These fried vegetarian fritters are often served along with hummus, and tahini sauce .They’re also great served with toum a Middle Eastern garlic sauce. According to The Encyclopedia of Jewish Food by Gil Marks, “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside.

  

When falafel is made the traditional way, is indeed a vegan food; it’s a great source of protein for people who have cut meat out of their diet. It’s relatively low in fat and has no cholesterol. And if you top it with veggies in a pita, it becomes a filling and nourishing meal!

In Israel, falafel has been adopted from Arab cuisine and the most popular form, made with chickpeas, is wildly popular. It’s a delicious form of fast food that is much lighter and better for your heart than burgers and fries. The introduction of falafel pita sandwiches made falafel portable, which expanded its popularity and made it into the number one “fast food” in Israel. As chickpea is high in fiber, protein, calcium, iron, magnesium, low in cholesterol, essential vitamins and folate, you can thoroughly enjoy the crisp flavourful falafels. In Israel, falafel has been adopted from Arab cuisine and the most popular form, made with chickpeas, is wildly popular. It’s a delicious form of fast food that is much lighter and better for your heart than burgers and fries. The introduction of falafel pita sandwiches made falafel portable, which expanded its popularity and made it into the number one “fast food” in Israel. As chickpea is high in fiber, protein, calcium, iron, magnesium, low in cholesterol, essential vitamins and folate, you can thoroughly enjoy the crisp flavourful falafels. 

Falafel is a common dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.Falafel plays an iconic role in Israeli cuisine and is widely considered to be the national dish of the region.

The best part of this dish is that  you need to make the mixture, make patties, spread on a tray or cookie sheet, allow them to freeze for few hours, assemble and pack them in Ziplock bag to enjoy best home made falafel any day or anytime! Since time is a biggest constraint for me as a working woman, I prefer this as a quick snack for my Son as it could be wrapped in Tacos along with some pickled vegetables , a home made dip and here you have a perfectly healthy Falafel Wrap.

 Ingredients:-

For Making Falafel:

• 2 cups, chickpea soaked overnight and drained
• 1 onion roughly chopped
• 1 cup  fresh coriander leaves
• 1 tablespoon, All purpose flour
• 1 teaspoon, roasted cumin
• 1 teaspoon, roasted coriander seeds
• 5 to 6 nos, garlic cloves
• Zest of one medium lemon
• 1/2 teaspoon, red chili powder
• 1/4 teaspoon, baking soda
• 1&1/2 tablespoon, sesame seeds
• 1 & 1/2 teaspoon, lemon juice
• Salt and black pepper to taste
• Oil for frying

Method:-

• Grind 2 cups of soaked chickpea, coriander leaves, roughly chopped onion, garlic cloves, cumin seeds, coriander seeds, lemon zest and lemon juice to a coarse paste. Transfer  the mixture to a clean large bowl.

• Add all purpose four, baking soda, sesame seeds, chili powder, salt and pepper. Mix all the ingredients very well.Divide the mixture into equal size ball and flatten each of them to make a patty. It has yielded me 18 patties.

• Refrigerate the patties in a zip lock bag in refrigerator to be used in batches. You can take them out and fry or bake as per your requirement.
• Heat enough oil in deep bottom pan. Fry the falafel until golden brown and crisp. Do not fry them one very high heat.Take them out on absorbent paper towel.

• Serve them hot and crisp with hummus or any home made tangy dip, on a pita bread with pickled veggies or as a wrap which I call fusion cooking.
• I have served them wrapped in Totillas along with lettuce, onions, cucumber , home made dip, pepper and chilli flakes.

Ingredients:

For the Home made Dip:

• 6 tbsp Mayonnaise
• 2 tbsp mustard sauce(I have used Kasundi )
• 2 tbsp honey

Let’s learn how to do it:

• Mix the above items together to find a smooth and rich and tangy homemade dip.

A flour tortilla or wheat tortilla  which in Spanish means "small cake" is a type of soft, thin flatbread made from finely ground wheat flour.You'll never use store-bought tortillas again after trying this recipe which is Tender, chewy and simple.

Homemade Tortillas.

Ingredients:

• 2 cups all purpose flour
• ½ tsp salt
• ¾ cup water
• 3 tbsp Olive oil

Let’s learn How to make Homemade Tortillas

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface . Knead 10-12 times , adding a little flour or water if needed to achieve a smooth dough.Let it rest for 10 to 15 minutes.
• Divide dough into 8 equal parts and on a lightly floured surface, roll each portion into a minimum 7 inch circle.
• In a non stick skillet, cook Tortillas over medium heat for 1 minute on each side or until lightly browned.

Store them in Zip lock bag to be used later.

Sending this recipe to Foodie Monday Blog Hop event theme " KIDS SPECIAL"............

Shakshuka- Poached Eggs in spicy Tomato Sauce

"All happiness depends on a leisurely breakfast." -John Gunther

             In Israel the word shakshuka is synonymous with breakfast. It's best served with a slice or two of challah bread to sop up the juices. shakshuka is a dish of  poached eggs  in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin. Shakshuka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, traditionally served in a cast iron pan  with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews and Maghrebi Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.

            Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika.

         When I say the word shakshuka, I get excited when I see the look on the face of people – it means they don’t know what the heck shakshuka is, which means they have no idea what they’re missing out on. If you aren’t familiar with shakshuka, I’m thrilled to introduce the concept to you! It’s one of my favorite dishes—a simple, go-to meal that works as a breakfast, lunch, or dinner .

Nutritionally, shakshuka is just about as lean and svelte as it gets. You’re effectively eating spiced up tomatoes, bell peppers, and onions—a well of vitamins (A/C), antioxidants, and other anti-inflammatory compounds—with little bombs of protein floating on top.

 Eggs are slowly cooked in a cumin flavored tomato sauce and it all becomes a sweet, spicy and protein packed one-pot-dinner that you eat with a piece of bread on the side. It’s a great and simple budget recipe that easily takes care of any leftover vegetables you might have lying around. All you need are a few very basic ingredients; onion, garlic, canned tomatoes and eggs. If you got that, you are good to go. Now if you can find some fresh fresh spinach, bell pepper, fresh tomatoes, cauliflower or any other type of vegetable, they can be added as well. Be inventive. Try new variations.

Shakshuka

Ingredients

2 tbsp oil

2  medium onions, chopped finely

1 cup of bell pepper( green, red and yellow) chopped finely

6 to 7 cloves of garlic, chopped

4 tomatoes, chopped finely

3 tbsp tomato puree

1/2 teaspoon or more chilli powder

1 tbsp ground cumin powder

1 tbsp sugar

Salt to taste

11/2 tsp freshly ground black pepper

5 eggs

1 tbsp chopped coriander leaves

Method

1. Heat the oil in a shallow, medium skillet. Add the onion and Cook on medium heat, stirring occasionally until the onions are translucent. Add the bell pepper and cook till softened.

2. Add in the garlic and cook for about 1 minute.

3. Now add the chopped tomatoes, chili powder, cumin powder, salt, sugar  and pepper. Stir until everything is well combined. Add tomato puree and stir. Cover the skillet with a lid and let the tomatoes cook on medium heat until they are soft and mushy, about 10 minutes. You should now have a sauce that is a gravy like consistency. If the sauce is too thick, add water and stir.

4. Layer the coriander leaves on top.

5.Now carefully crack the eggs. Place a small sieve over a cup or small bowl. Crack the egg into the sieve, swirl a bit, allowing the runny watery whites of the egg to drain through. Place the egg that's left in the sieve into individual little bowls or ramekins.

6.Gently pour the  egg into the surface of the tomato sauce. Repeat with all remaining eggs so that the surface of the tomato sauce is covered in eggs. Take care not to disturb the egg yolks, they need to be intact.

5. Cover the skillet and let the sauce gently simmer until the egg whites are set, about 2 minutes. If you like your eggs firm, cook the shakshuka covered for another 2 minutes or until the egg whites and yellows are fully cooked and set.

6. Sprinkle some ground pepper and Garnish with chopped coriander. Serve hot with bread.

Some additional Tips:

Remove eggs from refrigerator at least 30 minutes prior to cooking.  

Place a small sieve over a cup or small bowl. Crack the egg into the sieve, swirl a bit, allowing the runny watery whites of the egg to drain through. Place the egg that's left in the sieve into individual little bowls or ramekins.

If making the shakshuka, most recipes say to crack the eggs directly into an indentation in the sauce and cover the pan to finish cooking. DON'T if you want the pretty sunny side up eggs for presentation. Instead, crack the eggs as described above through a sieve and then into their own small ramekins as so that all the eggs are ready to go into the pan one after the other. When they're in the pan, allow them to simmer undisturbed until the whites are set up to your liking. Preferably, just until the whites set up, ensuring the yolks have thickened but are still runny.