A quickie ! Fresh green and healthy, a Summer hummous based on broad beans (favas).
Pound or blend together : boiled broad beans (fresh or frozen), a bunch of mitsuba leaves with stalks, a little bit of garlic, salt. Add a little olive oil. Let chill. Serve with a drizzle of olive oil and chili flakes.
I had never heard about this product. Originally from Egypt, dukka (duqqa) is a kind of spice mix used in Middle-Eastern cuisines. The quickest way to taste it was to make mine. That’s without warranty of having the authentic flavor but that doesn’t matter as long as it’s good. Some day I’ll go there to taste the original.
Spices : black pepper, coriander seeds, raw sea salt, dry mint.
“Nuts” : sesame seeds, walnut, cashew nut.
I roasted them in 2 batches. I’ve added cumin powder and paprika powder. And in a mortar, ground finely the spices and more coarsely the nuts.
Boiled chick peas were waiting to become hummus. I’ve added garlic, a little yuzu juice, olive oil on top.
I eat it as a dip for veggie sticks (red bell pepper and cucumbers).
Transforming a bowl of freshly boiled chick peas into 3 dishes.
Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.
Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.
Served with salad spinach.
Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.