Tag Archives: Healthy food

Medievil Hummus Recipe

Posted on by
3

Enough ugly reality; now we’re back to our regularly scheduled programming of avoidant, happy posts…

This isn’t the smooth, creamy dip we know today, but a rustic, nutty dish called Himmas Kassa from a recipe preserved in a medieval 14th-century Egyptian cookbook.

The marriage of ingredients elevates the humble chickpea into a dish worthy of royalty. I’ll definitely make it for Thanksgiving this year.

This is my very own, very basic Hummus Recipe. It’s SO easy! https://enchantedseashells.com/2023/06/14/zesty-veggie-hummus-vegan-pinwheels/

Instead of blended until silky smooth, Himmas Kassa was coarse, full of texture, and mixed with walnuts, fresh herbs, and spices like cinnamon, ginger, and caraway. It was served at banquets as one of the opening courses, to showcase the host’s refinement and generosity.

Recipe

  • 1 cup boiled chickpeas
  • 2 tablespoons tahini stirred with 2 tablespoons water and 2 tablespoons wine vinegar
  • ¼ cup finely ground walnuts stirred with 2 tablespoons lemon juice and 1 teaspoon wine vinegar
  • ½ cup chopped parsley
  • ¼ cup chopped mint
  • 3 tablespoons olive oil
  • ¼ teaspoon each of caraway coriander, black pepper, ginger, and cinnamon, all crushed
  • ½ teaspoon salt
  • For garnish: olive oil, olives, chopped pistachios

Instructions 

  • In a mixing bowl, mash the boiled chickpeas until they form a coarse paste.
  • Stir in the tahini mixture and the walnut mixture until combined.
  • Fold in the parsley, mint, olive oil, and spices. Taste and adjust salt as needed.
  • Transfer to a shallow serving dish. Garnish with olive oil, olives, and pistachios.
  • Serve with flatbread, pita, or crackers. Also delicious spread on tortillas.
  • I’d also serve with carrot sticks and cucumbers, sliced apples and jicama.

https://eatshistory.com/medieval-hummus-recipe-one-of-the-first-recorded-recipes-himmas-kassa/

Featured image courtesy of Pinterest

BEST Crispy Tofu With Spicy Mayo Dipping Sauce

Posted on by
Reply

This recipe is everything, and SO easy. Vegan, of course.

The secret to success is freezing the tofu before cooking. Here’s what to do. Drain the tofu, cut into squares, place on a plastic cutting board, and freeze.

Don’t be worried if the tofu changes color; it’s all good, and the color change means the texture of the tofu will be chewier and even more delicious.

When it’s nice and frozen (took a couple hours for me) place in a bag with some cornstarch and shake.

Add three tablespoons of oil to a pan and heat until shimmering. I like avocado oil.

Be patient and don’t check on the crispy progress too soon. You’ll know the tofu is ready to turn when it releases easily from the pan.

You could also bake in a 350 degree oven or place in an air fryer, but this time I used the cooktop ‘cos it was quicker.

When it’s brown and crispy on both sides, sprinkle with a little cracked pepper, and serve.

For my yummy Dipping Sauce, mix 1/3 cup vegan mayo with a tablespoon of Sriracha. Add a little chopped cilantro. This sauce is very similar in taste to the Japanese mayo at sushi restaurants.

It’s seriously SO full of flavor, I could almost eat an entire block of tofu. Not kidding.