Chickpea And Tamarind Dip Hummus Bi Tamar Hindi Recipes

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CHICKPEA AND TAMARIND DIP (HUMMUS BI TAMAR HINDI)



Chickpea and Tamarind Dip (Hummus Bi Tamar Hindi) image

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, http://saffronandlemons.blogspot.com.

Provided by UmmBinat

Categories     Spreads

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

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, I 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)

Steps:

  • 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.
  • Taste and adjust flavours to taste.
  • Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.

TAMARIND DIP



Tamarind Dip image

Make and share this Tamarind Dip recipe from Food.com.

Provided by grapefruit

Categories     Chutneys

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup tamarind pulp
2 -3 green chilies
2 -3 garlic cloves
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 small onion
1/2 teaspoon salt
1 1/2 cups fresh coriander leaves

Steps:

  • Soak tamarind in a cup of hot water for 15 minutes or until very soft.
  • Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
  • Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
  • (if you wnt to make a sweet dip you can add sugar to taste at this point)
  • Blend the ingredients to a smooth paste
  • Serve with Samosas, Pakora etc.

Nutrition Facts : Calories 56.4, Fat 0.2, SaturatedFat 0.1, Sodium 300.4, Carbohydrate 14, Fiber 1.6, Sugar 10.4, Protein 1.3

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