Скачать с ютуб World Famous Hummus Recipe | Gizzi Erskine | Wild Dish в хорошем качестве

World Famous Hummus Recipe | Gizzi Erskine | Wild Dish

On Gizzi's recent trip to Israel she met Suhila, who is known to make the best hummus in the whole country. Gizzi finds out the different types of hummus she serves in her restaurant. How to make Shakshuka http://bit.ly/1YJ0qHB SUBSCRIBE: http://bit.ly/SubWildDish SUHILA’S HUMMUS (4 PORTIONS) (INTERPRETED BY IDO ZARMI) INGREDIENTS: 2 CUPS (400G) DRIED CHICKPEAS, SOAKED OVERNIGHT IN WATER 3 LITRES FILTERED WATER, ROOM TEMP 1 TSP SALT (OR MORE TO TASTE) ½ TSP GROUND CUMIN (OR MORE TO TASTE) ¾ CUP (150G) GOOD QUALITY TAHINI PASTE ¼ - ½ CUP FRESHLY SQUEEZED LEMON JUICE (3-5 LEMONS) 3 CLOVES GARLIC, MASHED OR MICROPLAINED ½ CUP (120ML) COLD FILTERED WATER FOR SERVING: 3-4 TBSP OLIVE OIL 2-3 TBSP FRESHLY SQUEEZED LEMON JUICE (1 LEMON) ½ CUP PARSLEY, LEAVES ONLY, CHOPPED METHOD: 1.DRAIN THE SOAKED CHICKPEAS AND PLACE IN A MEDIUM SIZED STOCK POT, COVER WITH THE FILTERED WATER AND PLACE OVER HIGH HEAT STOVE TOP BURNER, BRING TO A BOIL, SCOOPING SCUM OFF THE SURFACE CONSTANTLY, LOWER THE HEAT TO LOW AND COOK THE CHICKPEAS IN MEDIUM SIMMER FOR ABOUT 2 HOURS, UNTIL SOFT, BUT NOT MUSHY. 2.TAKE THE POT OFF THE FLAME AND TRANSFER TO A BOWL, LET IT CHILL A BIT, SPOON OUT ¾ (2/3 IN THE CASE OF PREPARING FOR MASHAWASHA – BREAKFAST HUMMUS) OF THE COOKED CHICKPEAS, LEAVE THE OTHER ¼ IN THE COOKING WATER FOR SERVING OR FOR “MASHAWASHA”. TRANSFER ABOUT A THIRD OF THE DRAINED CHICKPEAS (WORK IN BATCHES) TO THE FOOD PROCESSOR BOWL, ADD SALT AND CUMIN (ABOUT A THIRD) AND TURN ON THE FOOD PROCESSOR, ADD A THIRD OF THE TAHINI PASTE, LEMON JUICE, GARLIC AND PUREE TO A SMOOTH PASTE, TASTE, ADJUST SEASONINGS AND USE COLD WATER AND/OR SOME OFF THE COOKING WATER TO THIN OUT THE TEXTURE, IF DESIRED. 3. TO SERVE: DIVIDE THE HUMMUS TO 4 BOWLS, SEASON WITH OLIVE OIL, LEMON JUICE AND PARSLEY AND SERVE IMMEDIATELY. MASHAWASHA – BREAKFAST HUMMUS (4 PORTIONS) INGREDIENTS: 3 CUPS WARM FRESHLY MADE, OUT OF THE POT BASIC HUMMUS 2 CUPS WARM COOKED WHOLE CHICKPEAS (SAVED IN WARM COOKING LIQUID) ½ CUP GOOD QUALITY TAHINI PASTE 2-3 TBSP FRESHLY SQUEEZED LEMON JUICE 2-3 TBSP OLIVE OIL 2 GARLIC CLOVES, PEELED, PUREED OR MICROPLAINED 1 TSP SEA SALT (OR TO TASTE) ½ TSP FRESHLY GROUND BLACK PEPPER (OR TO TASTE) ½ TSP GROUND CUMIN ½ TSP CHILI POWDER OR ½ FRESH CHILI, PUREED (OR TO TASTE) A PINCH SWEET PAPRIKA 2 TBSP PARSLEY, LEAVES ONLY, FINELY CHOPPED OLIVE OIL FOR SERVING (TO TASTE) METHOD: 1. MIX ALL INGREDIENTS BUT THE PARSLEY IN A MIXING BOWL, MIX WELL, TASTE AND ADJUST FLAVORS. 2. ADJUST TEXTURE BY USING THE COOKING LIQUID AND MORE LEMON JUICE IF DESIRED. 3. DIVIDE TO 4 BOWLS, SPRINKLE WITH CHOPPED PARSLEY AND DRIZZLE SOME OLIVE OIL, SERVE WARM FUL MEDAMES – STEWED BROWN FAVA BEANS (4 PORTIONS) INGREDIENTS: 1.5 CUPS BROWN FAVA BEANS (EGYPTIAN FAVA BEANS), SOAKED IN WATER OVERNIGHT 3 LITRES FILTERED WATER, ROOM TEMPERATURE 1 TSP. SEA SALT 4 GARLIC CLOVES, PEELED, PUREED OR MICROPLAINED ¼ CUP PARSLEY, LEAVES ONLY (SAVE THE STEMS), CHOPPED 2 TBSP OLIVE OIL (OR MORE TO TASTE) 2 TBSP FRESHLY SQUEEZED LEMON JUICE + ZEST OF 1 LEMON ¼ TSP CHILI POWDER (OR TO TASTE) 1 TSP GROUND CUMIN METHOD: 1.DRAIN THE FAVA BEANS AND PLACE IN A STOCK POT, ADD THE FILTERED WATER, PLACE ON STOVE AT HIGHT HEAT AND BRING TO A BOIL, SCOOPING OFF SCUM AS YOU GO. 2. LOWER THE HEAT, ADD PARSLEY STEMS AND COOK, COVERED FOR ABOUT 2 HOURS IN SLOW, GENTLE SIMMER, STIRRING OFTEN TO AVOID BURNING IN THE BOTTOM, UNTIL BEANS ARE SOFTENED. 3. ADD SALT AND STIR, TAKE ABOUT A FIFTH OF THE BEANS OUT OF THE POT INTO A BOWL AND PUREE TO A PASTE, USING A FORK, PUT BACK INTO THE POT AND MIX WELL, COOK FOR 30-60 MINUTES MORE (COOKING TIME CHANGES BY THE QUALITY OF THE BEANS). 4. ONCE THE BEAN ARE SOFT COMPLETELY, SEASON WITH MORE SALT, TO TASTE, GARLIC, PARSLEY, OLIVE OIL, LEMON JUICE, CHILI POWDER AND CUMIN, TASTE AND ADJUST. 5. SERVE IN 4 LITTLE BOWLS, OR LEAVE IN A WARM PLACE TO USE IN “MACH’LOOTA” Huge thank you to Suhila Al-Hindy. Follow us: Facebook: http://bit.ly/WDFbook Twitter: http://bit.ly/WDtwitter Instagram: http://bit.ly/WDinstagram Follow Gizzi:   / gizzierskine     / gizzierskine   Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others