Hummus 鹰嘴豆泥

我向来对于中东事务趋之若鹜。我把这归咎于他们聪明运用香料的原因。所以,有时候,我也会撒娇地赖着他,强迫他配我去找间中东餐馆解馋。

我想象我可以到中东去住上一个月。或者更久。呵呵。

上个月,我们到 Bukit Bintang 去购物,刚好经过大马路旁的中东餐馆 —— Tarbush。于是就跑进去吃了一顿丰盛的中东餐 —— 啊,要是每天都可以这样,那该多好。

This slideshow requires JavaScript.

我不会做正统的中东食物,可是今天我研究了我满喜欢的一道前菜 —— Hummus (鹰嘴豆泥)。

昨天晚上买了材料后,就选定了食谱,满心期待。

IMG_0479

INGREDIENTS 材料:

    • 2 cups drained well-cooked or canned chickpeas, liquid reserved (两罐鹰嘴豆,沥水,把罐头里的水留起来备用)
    • 1/2 cup tahini (sesame paste), optional, with some of its oil (芝麻糊,半杯)
    • 1/4 cup extra-virgin olive oil, plus oil for drizzling (特技初榨橄榄油,1/4 杯)
    • 2 cloves garlic, peeled, or to taste (蒜头,两瓣)
    • Salt and freshly ground black pepper to taste (盐、黑胡椒,调味)
    • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish (Paprika 甜椒粉,1大匙)
    • Juice of 1 lemon, plus more as needed (柠檬汁,一颗,大约 3.5 大匙)
    • Chopped fresh parsley leaves for garnish (香菜,剁碎,装饰用)

PREPARATION 做法:

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

把所有的材料 (除了香菜碎) 放入食物调理机,然后开始打成糊状。如果太粘稠,可以适量加入鹰嘴豆罐头里的水。只要打成顺滑的糊泥状就可以了。

2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

试试看味道,并适量调味,以自己的口味为标准。把鹰嘴豆泥倒出来,滴入一点特级初榨橄榄油,撒上一点点的天椒粉、香菜碎,就大功告成啦!

IMG_0480

后记:沾着面包吃,真的觉得这样的食物实在是太疗愈了!

 

Leave a Reply