Makes about 1 kg of Hummus (scale down if needed):
500g Dried Chickpeas
75ml Lemon Juice
2 Tsp Salt
1 Tsp Baking Soda Citric acid (optional)
To prepare the chickpeas:
Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 8-12h or overnight
Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches
Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium.
Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later
Place a lid on your pot and cook the chickpeas for another 30-60 minutes on medium
The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved
Allow any extra water to evaporate away
Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp (You can freeze these and defrost them whenever you want hummus)
To make the hummus:
Add your prepared chickpeas to a food processor or blender, and process for 3-4 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste. If this is lumpy, you need to process longer. Feel it between your fingers and it should be floury
Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy
Now add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice
You can now adjust to your desired acidity/thickness by adding citric acid or more ice
Store in the fridge for up to a week
To serve hummus:
Place a pile on a plate or bowl
Use the inside of the spoon to build the hummus up into a mound, while rotating the plate
Use the back of the spoon to push the hummus outwards and create the classic well shape
Add your toppings such as chickpeas, then pour in olive oil.
9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
8 ounces sugar, approximately 1 cup
6 ounces unsalted butter, room temperature, approximately 3/4 cup
2 teaspoons vanilla extract
1 1/2 cups lentil puree, recipe follows
3 1/2 ounces rolled oats, approximately 1 cup
4 ounces dried fruit, approximately 1 cup (canneberges)
2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
4 ounces lentils, approximately 2/3 cup, picked over and rinsed
2 cups water
In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
Yield: 1 1/2 cups lentil puree
*Cook’s Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
Preheat the oven to 375 degrees F.
In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
Add the egg and mix until just incorporated.
Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined.
Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
Note : Je double habituellement la recette. On peut les faire plus aplatis et les faire cuire dans une poêle avec moins d’huile.
1 tasse de pois chiches secs
1/2 oignon, en dés
1/2 tasse de persil plat haché
4 gousses d’ail émincées
1 c. à soupe de farine tout usage, ou au besoin
2 c. à thé de jus de citron frais
1 ½ c. à thé de sel
1 c. à thé de cumin moulu
1/2 c. à thé de coriandre moulue
1/4 c. à thé de bicarbonate de soude
1/8 c. à thé de poivre de Cayenne
huile à frire
Faire tremper les pois chiches dans un grand bol d’eau, de 12 à 24 heures. Égoutter.
Au robot culinaire, broyer finement les pois chiches avec le reste des ingrédients. Le tout, lorsque pressé, devrait se tenir. Transférer dans un bol, couvrir de pellicule plastique et réfrigérer une heure ou deux.
Chauffer l’huile dans une friteuse à 350°F (175°C) en suivant les indications fournies par le fabricant de la friteuse.
Diviser la pâte en 12 et façonner en boules à l’aide des mains mouillées d’eau.
Cuire quelques falafels à la fois dans l’huile chaude, jusqu’à ce qu’ils soient dorés et croustillants, environ 5 minutes. Égoutter avant de servir.
YIELD: MAKES 4 CUPS (1 L) OR SO OF FILLING, ENOUGH FOR 8 TO 10 BURRITOS OR ENCHILADAS OR 18 TACOS, EASILY DOUBLED
8 bone-in, skinless chicken thighs 1⁄2 teaspoon (2 mL) of salt Lots of freshly ground pepper A few splashes of vegetable oil 1 or 2 onions, finely chopped 4 or 5 garlic cloves, minced 1 tablespoon (15 mL) of chili powder 1 tablespoon (15 mL) of ground cumin 1 tablespoon (15 mL) of dried oregano A 28-ounce (796 mL) can of diced tomatoes 2 cups (500 mL) of frozen corn A 14-ounce (398 mL) can of black beans, drained and well rinsed 1 or 2 chipotle chilies in adobo sauce, mashed with a fork
Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.
Match a Dutch oven or heavy soup pot with a tight-fitting lid and set it over medium-high heat. Generously season the chicken with salt and pepper. Splash a thin pool of vegetable oil into the pan. Using tongs, carefully add the chicken to the sizzling pan and sear, turning occasionally, until golden on all sides, 10 minutes or so. Transfer the chicken to a plate.
Add the onions, garlic, chili powder, cumin and oregano to the pan and sauté briefly.
Stir in the tomatoes, corn, beans and chipotle chilies. Briefly bring to a furious boil, then reduce the heat to a slow, steady simmer.
Nestle in the seared chicken.
Cover, transfer to the oven and bake until the chicken is so tender that it falls o the bones, an hour and 15 minutes or so. Gently ease the bones and cartilage out of each thigh and stir the meat back into the sauce.