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x0x Turkish Hummus with Yogurt

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    x0x Turkish Hummus with Yogurt Turkish Hummus with Yogurt By MARTHA ROSE SHULMAN Andrew Scrivani for The New York Times This is much like the familiar Middle
    Message 1 of 1 , Jan 30, 2013
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      x0x Turkish Hummus with Yogurt

      Turkish Hummus with Yogurt


      By MARTHA ROSE SHULMAN


      http://www.TurkRadio.us

      Andrew Scrivani for The New York Times



      This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It’s lighter than the version made with tahini, and it’s nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn’t take as long as you’d think, but I leave the step as an optional one.

      6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight

      Salt to taste

      2 garlic cloves, green shoots removed

      1/2 teaspoon ground cumin

      3 tablespoons freshly squeezed lemon juice

      3 to 4 tablespoons extra virgin olive oil, to taste

      1/4 cup thick Greek-style or drained yogurt

      For garnish (optional):

      Fresh pomegranate seeds

      Ground cumin

      Black olives

      Read the rest at http://www.nytimes.com/2011/09/30/health/nutrition/30recipehealth.html?_r=0

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