HUMMUS (CHICK PEA DIP)

[flower22]

2 1/4 c. whole chick peas
1 tsp. bicarbonate of soda
1-2 cloves garlic, crushed
Salt
1/4 c. plus 2 tbsp. tahini (sesame seed paste)
1 1/2-2 lemons
4 tbsp. olive oil
A pinch of paprika
Finely chopped parsley

Soak the chick peas in plenty of cold water overnight. Drain, add the bicarbonate of soda and cover with water. In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish.
Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor. Add the garlic, salt and tahini, and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.

Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center, and garnish with the whole chick peas. Sprinkle the paprika and a little chopped parsley as a decoration around the edges.

Hummus should be served at room temperature as a dip with warmed Arab bread. It also makes a tasty accompaniment to grilled kebabs. Serves about 6.

[flower22]

1 large eggplant (or 12 oz. of ZerGut Roasted Eggplant)
4 tablespoons Indo-European or Al-Wadi tahina
1/4 cup plain yogurt (optional)
Juice of 1 lemon
1 clove garlic, mashed with salt or 1/4 teaspoon granulated garlic
Salt to taste
1/2 bunch parsley, minced for garnish
4 tablespoons olive oil for garnish
Pomegranate seeds for garnish (optional)



Prick the eggplant in several places with a fork, wrap in foil, and bake at 350 degrees for about one hour or until the eggplant is thoroughly cooked and soft inside and charred on the outside. Cool slightly and peel under running cold water. If you use ZerGut Roasted Eggplant, skip the baking portion of this step and go directly to mixing.
Slice the eggplant into a mixing bowl and mash thoroughly into a smooth paste with a knife or fork (or in a blender container, moulinette, or food processor fitted with a steel blade). Set aside.
In a separate bowl, combine the tahina, yogurt, lemon juice, garlic and salt. Mix well. Stir in the eggplant. Blend thoroughly. Spread the dip in a large round platter. Sprinkle with the parsley. Dribble the olive oil. It is especially attractive if sprinkled with fresh pomegranate seeds.

Ya Halla

[flower22]

Ingredients:
1 cup dry bulgur wheat
1 1/2 cups boiling water
1 to 1 1/2 tsp. salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 med. cloves garlic, crushed
black pepper to taste
4 scallions, finely minced (whites & greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced
2 med. tomatoes, diced

OPTIONAL:
1/2 cup cooked chick peas
1 medium bell pepper, diced
1 small cucumber, seeded and minced


how to put it all together;
Combine bulgur & boiling water in a medium large bowl. Cover and let stand until bulgur is tender (20-30 mins). Add salt, lemon juice, olive oil, garlic & black pepper & mix thoroughly. Cover tightly & refrigerate until about 30 minutes before serving.

About 30 minutes before serving, stir in remaining ingredients (including any optionals) and mix well. Serve cold w/ warm wedges of toasted pita bread.

Makes 6-8 servings.

Great for the digestive system