Gryffon Ridge Spice Merchants



Chickpeas

Roasted Carrot Hummus

1 lb. Carrots
1 3/4 Cups Chickpeas (14.5 Can)
6 Tbsp. Olive Oil
1 Lemon, juiced
1 inch piece of Ginger, minced
2 Tbsp. Sesame seeds
2 Cloves Garlic, minced
1/2 Tsp. Smoked Paprika
1 Tsp. Booda’s Berbere
1/2 Tsp. Sea salt
1/4 Cup of Water

Preheat oven to 400 degrees.

Chop carrots into large chunks. Toss in 1 Tbsp. of the olive oil and lightly salt.  Roast the carrots for 30 minutes, or until fork-tender.  Set aside and allow to cool.

While the carrots are roasting, add the chickpeas, olive oil, lemon juice, ginger, sesame seeds, garlic, smoked paprika, Booda’s Berbere, and sea salt to either a food processor or blender.  Process until well combined.

Once the carrots have cooled, add them to the processor and pulse or blend adding the water a little at a time until you have a semi-smooth consistency. Scrape down the side and continue to process until fairly smooth.

Garnish with additional sesame seeds and serve with pita or other soft flat-breads.



Chana Masala

Serves 4

1 Lb. Chana Dal Cooked (Chickpeas can be substituted)
1 Tbsp. Cumin seeds
2 Tsp. Coriander seeds
2 Tbsp. Peanut/Vegetable oil
1/2 Medium Onion ~ Diced
1/4 Tsp. Asafoetida
1 1/2 Tbsp. Ginger ~ Minced
1 1/2 Tbsp. Garlic ~ Minced
1 Green Chile (or 2) ~ Minced
1/4 Tsp. Turmeric
1/2 Cup of Diced Tomatoes (or Canned)
2 Tsp. Amchur
1 Tsp. Garam Masala
1 Small bunch of Coriander ~ Roughly Chopped
Sea Salt ~ To Taste

If using Chana Dal, cook according to package instructions until soft.  If using canned Chickpeas drain and set aside.  Toast the cumin and coriander seeds and grind to a powder.  Cook the Onion and Asafoetida in the oil over medium heat for 5 minutes, stirring occasionally to prevent burning.  Add the Ginger and Garlic, Green Chilies, and ground spices and cook for 2 minutes while stirring.  Add the Turmeric and Tomatoes and bring to a simmer.  Simmer the mixture until the Tomatoes break down and reduce.  Add the Chana Dal, Amchur, Garam Masala, and 1/2 cup of water.  Simmer for 10 minutes, until the sauce thickens.  Add the Coriander, adjust seasoning, and serve.



Hummus

Hummus is an excellent medium for subtle flavors.  This version showcases Ras el Hanout but you may substitute the spices of your choice.

2 Cans Garbanzo Beans/Chick Peas (15 oz. each)
5 Tbsp. Tahini (Sesame Paste)
1/4 Cup Olive Oil
1 1/2 Tsp. Ras el Hanout
1 Large Garlic Clove ~ Minced
1/2 Lemon ~ Juice and Zest Only
1/4 Tsp. Smoked Sea Salt
1/4 Tsp. Freshly Ground Black Pepper
Water

Rinse Garbanzo beans in colander under cold water removing any of the “skins” that come off.  Drain and place in food processor or blender.  Add the Tahini, Garlic, Olive Oil, and Lemon Juice and Zest.  Pulse until mixture starts to bind together.  Add Ras el Hanout, Salt, and Pepper.  With processor running, add water in a thin stream until mixture appears creamy.  You can see this happen.  Stop processor and use a spatula to scrape down the sides and ensure that all ingredients are well mixed.  Run processor for about 1 minute to complete blending. Place in serving bowl, cover, and let rest for at least 2 hours for flavors to develop.  Allow to reach room temperature before serving.  Prior to serving, pour thin drizzle of Extra-Virgin Olive Oil over the Hummus.  Serve with pita bread. Properly made Hummus should barely cling to a spoon.




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