Recipe by UmmBinat
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.
Top Review by COOKGIRl
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: Recipe #140936 Reviewed for NA*ME tag.
- 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)
Directions See How It's Made
- 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.