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Chickpea And Tamarind Dip Hummus Bi Tamar

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Ingredients

Adjust Servings:
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, 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)

Nutritional information

247.6
Calories
91 g
Calories From Fat
10.2 g
Total Fat
1.4 g
Saturated Fat
0 mg
Cholesterol
368.6 mg
Sodium
32.8 g
Carbs
6.6 g
Dietary Fiber
2.2 g
Sugars
8.1 g
Protein
148g
Serving Size

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Chickpea And Tamarind Dip Hummus Bi Tamar

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    Cuisine:

    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. 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.

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chickpea and Tamarind Dip (Hummus Bi Tamar Hindi), 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, blogspot com , 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 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 , 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 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


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    Steps

    1
    Done

    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.

    2
    Done

    Taste and Adjust Flavours to Taste.

    3
    Done

    Place on a Serving Platter and Sprinkle With Fresh Coriander or Chopped Parsley and Extra Virgin Olive Oil Just Before Serving.

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    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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