It’s all in the Hummus

Ingredients

• 150 gm chickpeas    
• 2 gm lemon salt    
• 80 gm Tahina    
• 8 gm salt    
• 25 ml olive oil    
• 10 gm cumin powder     
• 2 gm sumac     
• 2 gm salt 

Method

• Soak the chickpeas overnight. Boil until soft, ensuring the water level is maintained in the pot.        
• Cool it down, drain and reserve liquid.    
• Combine remaining ingredients in a food-processor except sumac powder along with the chickpeas and blend until it is fine and smooth. Add the reserved liquid from the chickpeas if required.    
• Scoop out the mixture in a gourmet dispenser and pipe the mixture in a bowl, creating a shallow well in the centre.    
• Pour a small amount of olive oil and boiled chickpeas in the centre.    
• Garnish with sumac powder.

Falafel

Ingredients

• 150 gm chickpeas    
• 60 gm onion    
• 10 gm garlic    
• 5 gm coriander powder    
• 5 gm cumin powder    
• 5 gm salt    
• 2 gm White pepper    
• Deep frying oil    

Method

• Soak chickpeas overnight. Drain excess water.        
• Combine chickpeas, roughly cut garlic and onion.        
• Coarsely mince it using a mincer.        
• Take out the mixture and refrigerate.    
• Flatten. Then deep fry till golden brown.

Lamb kibbeh

Ingredients

• 100 gm  lamb mince    
• 0.35 gm bulgur    
• 0.06 gm onion     
• 0.05 gm salt    
• 0.05 gm pinenuts    
• 0.010 gm cumin powder    

Method

• For the kibbeh shell    
• Soak bulger in water till it is swollen. Drain and keep aside.        
• Take lamb mince, chopped onion, a pinch of cumin powder and salt, mix well.     
• Slowly cook onion, bulgur, lamb mince and pinenuts with a pinch of salt and cumin powder. After cooking, cool.    
• Using damp hands, take a small portion of the mixture and make the shell. Add stuffing in it. Give kibbeh shape.    
• Deep fry and serve with Arabic dip.