Prep 10 mins
Cook 0 mins
African cuisines are on the top in making delectable and unique tamarind recipes. Tamarind is native to Africa and grows wild throughout the Sudan were there is Arabian influence in their cuisine. This is also served in the Arabian Gulf as a meze. It has a very tasty flavour from the tart tamarind. Found on, http://saffronandlemons.blogspot.com.
- 2 cups canned chick-peas, rinsed (or cook your own)
- 3 tablespoons tahini (I do feel quality of tahini can make or break)
- 2 tablespoons tamarind paste (or to taste, no seeds!)
- 1 1⁄2 tablespoons finely chopped fresh ginger (or to taste)
- sea salt
- fresh ground black pepper
- fresh lemon juice, to taste (optional, I use this)
- minced garlic, to taste (optional, I recommend only a small amount to let the tamarind shine)
- 1 tablespoon cilantro leaves (fresh coriander) or 1 tablespoon flat leaf parsley
- 1 tablespoon extra virgin olive oil (I recommend unrefined, has a better flavour and is much healthier)
- water (if needed)
- Place all ingredients, except coriander or parsley and olive oil, in a food processor and process into a somewhat thick paste, adding a little water as necessary.
- Taste and adjust flavours to taste.
- Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.
I don't know what to say that other reviewers already have. I loved this version of hummus!
It wasn't overpowering of garlic (folks go overboard too many times with garlic in hummus in my opinion). A great balance of flavors: spicy, tangy. I used one can of Westbrae organic garbanzo beans and instead of water to thin the hummus the bean liquid was used. Westbrae's brand is not as high in sodium either yet I was careful not to add too much to the dip. Went really well with a standard dish I prepare when I don't know what to make for dinner: Persian Eggs Poached in Tomato Sauce Reviewed for NA*ME tag.
By far the best hummus recipe we have come across. DH was using his fingers to get every last bit out of the blender. I loved how exact amount weren't given because everyone really does have different tastes when it comes to those parts. I used about half a lemon, a teaspoon of garlic, 1/4 tsp salt, and a couple dashes of pepper. Perfect!! Absolutley love the flavor the tamarind gives here & this will be our new favorite for sure. Thanks so much Ummbinat!! Made in honor of the lovely VIP for Veggie Swap 31!!
I am a hummus nut and this is a nice twist on the traditional hummus. If I hadn't made hummus before, I might have had a bit of a hard time determining how much garlic and lemon juice to add but I must have guessed right because it turned out to be really tasty. I had mine with some rice crackers and carrots. Made for vegetarian swap.