General cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Humus Tahini Dip Recipe

	Category	Appetizer Recipes
	Views	2779
	Ratings	5

Ingredients And Procedures

3/4 c Chickpeas; soaked overnight

-and drained 2 Garlic cloves; minced

1 t Salt

1/4 t Pepper

6 tb Tahini (sesame paste)

2 Lemons, juiced

1 tb Corn oil (or as needed)

1 tb Olive oil

1/4 t Paprika

1 tb Fresh parsley; chopped

In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1? hours, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor (reserve 8 chickpeas for the garnish) and pur?e them until they are very smooth. Add some water if necessary. In a medium bowl, place the pur?ed chickpeas. Add the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients together so that they are well blended. Add the corn oil and mix it in well so that a smooth paste is formed. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the reserved chickpeas. Makes 1? cups.

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<h1>Humus Tahini Dip</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 c Chickpeas; soaked overnight <P>-and drained 2 Garlic cloves; minced <P>1 t Salt <P>1/4 t Pepper <P>6 tb Tahini (sesame paste) <P>2 Lemons, juiced <P>1 tb Corn oil (or as needed) <P>1 tb Olive oil <P>1/4 t Paprika <P>1 tb Fresh parsley; chopped <P>In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1? hours, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor (reserve 8 chickpeas for the garnish) and pur?e them until they are very smooth. Add some water if necessary. In a medium bowl, place the pur?ed chickpeas. Add the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients together so that they are well blended. Add the corn oil and mix it in well so that a smooth paste is formed. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the reserved chickpeas. Makes 1? cups. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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