HUMMUS Nov 13 Written By Eleanor Debel https://www.youtube.com/shorts/LkuR4n3yRqE PrintHUMMUS Yield 4Prep time15 MinCook time1 HourInactive time12 HourTotal time13 H & 15 M Ingredients 2 cups dried chickpeas 1 Tbsp baking soda ¼ cup tahini paste 1 clove garlic (optional) 1 Tsp salt, more to taste 1 Tbsp lemon juice 3 Tbsp ghee 1 cup cubed steak ⅓ cup pine nuts InstructionsAdd the dried chickpeas to a bowl and cover completely with cold water. Let sit overnight until the chickpeas have nearly tripled in size. Drain off the water the chickpeas soaked in and add to a large pot with fresh water. Set over high heat and add in the baking soda. Once the water comes to a boil, reduce the heat to medium and begin skimming off any foam that rises to the top of the pot. Continue this process for 1 hour until the chickpeas are cooked through and tender enough to crush in easily with a spoon. Drain the chickpeas and lay out on a large kitchen towel, rub the chickpeas to remove their skins, and pick off any stubborn skins with your hands until all the chickpeas are peeled. Add the chickpeas to a food processor and add the salt, the tahini paste and garlic if using. Blend until the mixture starts to come together, then add two ice cubes to the mix, continue to blend until the hummus begins getting very smooth, add the lemon juice, then add one more ice cube for the last mix. Blend until the mixture is silky smooth and cohesive, taste for any seasoning adjustments and then scoop out into a large serving dish or shallow bowl. To make the topping: Heat a large skillet over medium high heat and add the ghee, once melted add in the cubed steak and cook for about 2 minutes undisturbed, turn the cubes over, add in the pine nuts and continue browning the steak for another 2 minutes until its evenly cooked and the pine nuts are lightly toasted. Top the hummus with this steak and pine nut mixture, then serve with warm pita bread and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadaneasyhealthy Eleanor Debel
HUMMUS Nov 13 Written By Eleanor Debel https://www.youtube.com/shorts/LkuR4n3yRqE PrintHUMMUS Yield 4Prep time15 MinCook time1 HourInactive time12 HourTotal time13 H & 15 M Ingredients 2 cups dried chickpeas 1 Tbsp baking soda ¼ cup tahini paste 1 clove garlic (optional) 1 Tsp salt, more to taste 1 Tbsp lemon juice 3 Tbsp ghee 1 cup cubed steak ⅓ cup pine nuts InstructionsAdd the dried chickpeas to a bowl and cover completely with cold water. Let sit overnight until the chickpeas have nearly tripled in size. Drain off the water the chickpeas soaked in and add to a large pot with fresh water. Set over high heat and add in the baking soda. Once the water comes to a boil, reduce the heat to medium and begin skimming off any foam that rises to the top of the pot. Continue this process for 1 hour until the chickpeas are cooked through and tender enough to crush in easily with a spoon. Drain the chickpeas and lay out on a large kitchen towel, rub the chickpeas to remove their skins, and pick off any stubborn skins with your hands until all the chickpeas are peeled. Add the chickpeas to a food processor and add the salt, the tahini paste and garlic if using. Blend until the mixture starts to come together, then add two ice cubes to the mix, continue to blend until the hummus begins getting very smooth, add the lemon juice, then add one more ice cube for the last mix. Blend until the mixture is silky smooth and cohesive, taste for any seasoning adjustments and then scoop out into a large serving dish or shallow bowl. To make the topping: Heat a large skillet over medium high heat and add the ghee, once melted add in the cubed steak and cook for about 2 minutes undisturbed, turn the cubes over, add in the pine nuts and continue browning the steak for another 2 minutes until its evenly cooked and the pine nuts are lightly toasted. Top the hummus with this steak and pine nut mixture, then serve with warm pita bread and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadaneasyhealthy Eleanor Debel
