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Pour the basil, the garlic cloves and cloves into the bowl. Blend finely.
Add the Parmesan cheese in small lumps along with the walnut kernels and chop
finely for about 20 seconds. Add the olive oil and blend a few seconds to obtain an
even paste.
Hummous
- 100 g dried chickpeas
- 1 small tsp salt
- 50 ml tahini
- 50 ml lemon juice
- 50 ml chick pea cooking liquid
- 1 garlic clove
- To decorate the plate: Trickle of olive oil, fresh parsley, paprika or Cayenne
pepper.
Soak the chick peas in water in a cool place for around 12 hours. Rinse then place
in a pan and cover with water.
Bring to the boil and cook on a low heat for 1 hour. Add the salt and continue to
cook for approximately 30 minutes, until tender. Drain. Set aside a small amount of
cooking liquid. Remove the skin from the chick peas.
Mix the chick peas with the other ingredients in the bowl of your chopper equipped
with the chopper blade
(C)
to obtain a thick cream.
Adjust seasoning and consistency where required.
Chop the parsley for the decoration in the bowl of your chopper.
Moloukhia
- 7 cloves of garlic, crushed
- 10 g butter
- 10 g coriander, dried
- 150 g fresh Moloukhia
- 10 g white onions
- Salt and pepper
- 150 g water
- 1 stock cube (chicken)
Boil water with the stock cube.
Rinse Moloukhia leaves, drain and dry. Put the dried leaves into the bowl
(C)
of
your chopper using the Moloukhia blade
(D)
and chop them.
Do the same with dried coriander.
Heat the chicken broth in a deep pan and bring to boil over hight heat. Add the
chopped Moloukhia and reduce heat. You can add more broth if texture is too
thick.
While Moloukhia is boiling, heat butter in a small skillet, add the chopped coriander,
the crushed cloves of garlic and stir until golden brown. lmmediately pour
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