Spicy Golden Hummus

This is my favourite houmous dish (curry spread), with a link to a site with a dozen other styles of hummus.

 

Ingredients

• 1 15-ounce (425 g) can chickpeas, drained*
• 1 lemon, juiced (3 Tbsp or 45 ml)
• 3 Tbsp (45 g) tahini
• 2 cloves garlic, minced, plus more to taste
• 1 tsp fresh grated ginger
• 1/2 tsp ground corriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric, plus more to taste
• 1/4 tsp sea salt, plus more to taste
• 1-2 Tbsp (15-30 ml) olive oil (or sub water)
•  optional: pinch cayenne pepper
• Chilli (Optional)

Instructions

1. Add drained chickpeas and all other ingredients  to a blender or food processor and blend on high until creamy and smooth, scraping down sides if  needed.
2. To create a creamier texture, add a bit of oil and/or water. (I used 1 Tbsp oil and 2 Tbsp water).
3. I add milk kefir to help activate the tumeric (see Golden Milk)
4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.

Source and Inspiration:  Minimalist Baker
                                       13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

Pickled or Cured Eggplant

Ingredients:=

1. 0.5kg of eggplant
2.  1- 2 teaspoon salt (for degorging)
3. ½ cup white vinegar
4. ½ cup water
5. 6 garlic cloves (left whole or cut in half)
6. 1 tablespoon dried oregano
7. Ground Pepper to taste
8. 1/2 cup fresh basil leaves
9. fresh hot pepper(s), or 1 medium red capsicum
10. 1 whole bay leaf
11. Extra Virgin Olive oil to cover

or for alternate method:-

      1 to 2 cups apple cider vinegar


Method:

1. Cut eggplant into strips or steaks and place on a trivet or in a large metal colander,liberally salt and place a weight on top of the eggplant and degorge for a few hours.
2. Remove the eggplant and squeeze any remaining liquid out of the eggplant.
3. In a large pot, bring the vinegar and water to a boil and add the eggplant. Cook for 2-3 minutes only, to retain its crunch.  Alternatively, cover eggplant with apple cider vinegar and marinate for 2 - 4 days in a cool place.
4. Drain with weights or squeeze by hand and remove all excess liquid.
5. Place all the ingredients into a1litre jar and cover with extra virgin olive oil completely submerging the eggplant.  Place a weight to keep it submerged if needed.  Ready in 2 - 3 days, but improves with age.  Refrigerate after opening.  Use the leftover oil for salads or aromatic cooking.
6. Warning.  Ensure all equipment is completely clean (sterile) to avoid contamination/poisoning.

Inspiration:  The Italian Life for Everyone ; Green Earth Institute