It's all in the Hummus

Ingredients

• 150 gm chickpeas
• 2 gm lemon salt
• 80 gm Tahina
• 8 gm salt
• 25 ml olive oil
• 10 gm cumin powder
• 2 gm sumac
• 2 gm salt

Method

• Soak the chickpeas overnight. Boil until soft, ensuring the water level is maintained in the pot.
• Cool it down, drain and reserve liquid.
• Combine remaining ingredients in a food-processor except sumac powder along with the chickpeas and blend until it is fine and smooth. Add the reserved liquid from the chickpeas if required.
• Scoop out the mixture in a gourmet dispenser and pipe the mixture in a bowl, creating a shallow well in the centre.
• Pour a small amount of olive oil and boiled chickpeas in the centre.
• Garnish with sumac powder.

Falafel

Ingredients

• 150 gm chickpeas
• 60 gm onion
• 10 gm garlic
• 5 gm coriander powder
• 5 gm cumin powder
• 5 gm salt
• 2 gm White pepper
• Deep frying oil

Method

• Soak chickpeas overnight. Drain excess water.
• Combine chickpeas, roughly cut garlic and onion.
• Coarsely mince it using a mincer.
• Take out the mixture and refrigerate.
• Flatten. Then deep fry till golden brown.

Lamb kibbeh

Ingredients

• 100 gm lamb mince
• 0.35 gm bulgur
• 0.06 gm onion
• 0.05 gm salt
• 0.05 gm pinenuts
• 0.010 gm cumin powder

Method

• For the kibbeh shell
• Soak bulger in water till it is swollen. Drain and keep aside.
• Take lamb mince, chopped onion, a pinch of cumin powder and salt, mix well.
• Slowly cook onion, bulgur, lamb mince and pinenuts with a pinch of salt and cumin powder. After cooking, cool.
• Using damp hands, take a small portion of the mixture and make the shell. Add stuffing in it. Give kibbeh shape.
• Deep fry and serve with Arabic dip.