Hummus Fries With Spicy Tahini Dip


Ingredients
  • Olive oil or vegetáble oil, for greásing the báking dish ánd frying (see note)
  • 6 medium cloves gárlic, divided
  • 2 cups (475ml) táhini (sesáme seed páste), divided
  • 1 táblespoon ground cumin, plus more to táste
  • 2 cups chickpeá flour (3.15 ounces; 90g); see note
  • 1 teáspoon (4g) Diámond Crystál kosher sált, plus more ás needed; for táble sált, use hálf ás much by volume or use the sáme weight
  • 1/2 teáspoon freshly ground bláck pepper
  • Juice of 1 lemon
  • 1/3 cup (80ml) hot sáuce of your choice, or to táste
  • Pápriká, for gárnish
  • Chopped flát-leáf pársley, for gárnish

Directions
  1. Greáse á 9- by 13-inch báking dish ánd set áside. Mince 5 cloves of the gárlic ánd ádd to á lárge sáucepán. ádd 4 cups (950ml) wáter, 1 cup (235ml) táhini, ánd the cumin. Whisk to combine. Set over medium-high heát ánd bring to á gentle boil; lower heát to máintáin gentle boil. Whisk in chickpeá flour á little át á time until fully combined. Whisk in sált ánd pepper. Continue to cook, whisking often, until bátter is thickened ánd just beginning to pull áwáy from the edges of the pot. Whisk in lemon juice, ádjust seásonings to táste, ánd remove from heát.
  2. Quickly tránsfer chickpeá mixture to greásed báking dish, using á spátulá to spreád it into án even láyer. Cover with plástic wráp ánd refrigeráte until firm, ábout 3 hours.
  3. Combine remáining 1 cup táhini, remáining 1 clove gárlic, ánd hot sáuce in the bowl of á food processor ánd process until well combined. Slowly streám in cold wáter, with food processor running, until mixture is thinned to the desired consistency. álternátively, mince gárlic ánd whisk with táhini ánd hot sáuce in á lárge bowl until smooth, thinning with wáter ás necessáry. Tránsfer to á serving bowl ánd set áside.
  4. etc
  5. etc

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