Pregled posta

Marketing

Ingredients and Preparation for Part B Photo:

Hummus Asian Style Ingredients:
Enough for 3 days

2 level cups of sprouted raw Chickpeas
˝ cup of white sesame seeds
Ľ cup of loose chopped fresh herbs of Mint and Sweet Basil
8 cloves of fresh garlic cloves ( I Love my Garlic) You can start with 4 and work your way up to 8 if you like.
4 tablespoons of Extra Virgin Olive Oil from amber glass.
A pinch of Sea Salt and Black Pepper
Ľ cup of fresh Lime or Lemon Juice
One level teaspoon of Thai Red Chili Powder or
On stand by a shaker of Thai Red Chili Powder or
More Olive Oil on stand by

Hummus Asian Style Method:
You have 2 choices here, you can blend your Chickpeas Raw or you can elect to steam them for 2 to 4 minutes the choice is yours.Either way you will have a great tasting Hummus.

Add your white sesame seeds to a dry glass blender or milling machine and blend dry.
Place the milled white sesame seed granules at the bottom of the blender and pour your 4 tablespoons of Olive Oil on top.
Add your crushed garlic cloves with a pinch of sea salt and black pepper.
Add your Ľ cup of fresh herbs of Mint and Sweet Basil
Pour in Ľ cup of your fresh squeezed Lime or Lemon Juice
Add your Level teaspoon of Red Thai Chili Powder


With the lid closed securely turn on the blender to high speed until you see a smooth consistency then turn of , and do a taste test with follow up adjustments if need be.

If all is well, then slowly add your sprouted Chickpeas with a wooden spoon (A Metal Spoon can dull your Blenders Blades) a little at a time and blending in between.

In the end we want to see a paste like consistency , and if you need to thin the Hummus out a bit then you can just add more Olive Oil.

Taste again and make any necessary adjustments with your ingredients at hand and your ready.

Spoon your delicious Hummus into a serving bowl.
In the Photo I dribbled some Olive Oil over top, sprinkled some Thai Chili powder ,and placed 3 plump brazil nuts with a garnish of fresh sweet Basil herb.

Any of your favorite nuts and fresh herbs will do as well.

Of course your left over hummus can be stored in a large glass mason jar in the back of your refrigerator where it is the coldest spot for any food storage. Your Hummus should keep for 3 days no problem.

Hummus Asian Style Veggie Sticks used for Dipping Ingredients:

One fresh Carrot, White Chinese Radish,and 2 sticks of young Broccoli with leaves intact and Celery with leaves intake d.

Nutritional Tip: All leaves of Root Vegetables like Carrots, Turnips, Beets, to just name a few are all edible and extremely high in Chlorophyl ,the green pigment in all plants that will provide good taste and supreme nutrition. All Leaves of the Cruciferous Vegetables (The Mustard Family)should also be eaten as well for the same reason.All edible flowers will add color to your food presentations and nutrition also.

Hummus Asian Style Veggie Sticks for Dipping Method

Plug in your Tea Kettle

All the vegetables should be cleaned , rinsed, and cut to finger size.

Take out a large bowl , place all your vegetables inside and pour hot water from your Tea Kettle until your vegetables are submerged. (Blanching)

Next place a dry plate under your bowl of Hummus.
Pour the green blanched water into another bowl with a few leaves for your soup broth and add some Nori Seaweed pieces and a few dry Chinese red Plums (Jujubes they add sweetness)
A dash of fermented Soya Sauce for added taste, and you have a savory delicious Asian soup.

Next pour and spread some fermented Soya Sauce around the large plate that has your bowl of Hummus in the middle. You can add a bit of Wasabi or Mustard to the sauce as well.

Place the ends of your veggie dipping sticks in to the sauce in a circle pattern around your bowl of Hummus.

A separate bowl of mixed dry Garlic and Red Onion for dropping into your Hummus and Soup with your fingers is fun as well.
As you dip your veggie stick into the Hummus the combined mixture of fermented Soya Sauce gives a very savory and pleasant taste, like a marriage between Mediterranean and Asia.

I hope that you enjoy this favorable and fun nutritious recipe that takes less than 15 minutes to make?

"May I inspire the Gourmet in You "

Barry Gourmet & Raw

Make Up: Ruby Chien
Lighting: Sam Wang, Me