Preserved Lemon Pomegranate Molasses Hummus Recipes

PRESERVED LEMON POMEGRANATE MOLASSES HUMMUS RECIPE

Steps:

• 1. If a milder flavor is desired stir molasses and preserved lemons through the hummus, then top with pomegranates and a bit of olive oil.2. If you love the tang, keep all ingredients on top of hummus. Enjoy!

PRESERVED LEMON HUMMUS

Steps:

• Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
• Blitz in short bursts, pushing the mixture down when needed until everything is combined.
• Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
• Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
• Roughly chop parsley and zest a lemon.
• Serve topped with the parsley and lemon.

TUNA KOFTE WITH POMEGRANATE MOLASSES-MINT GLAZE WITH CRUSHED SPICY HUMMUS

Steps:

• Special equipment: 12 wooden skewers soaked in water for 1 hour
• For the glaze: Whisk together the pomegranate molasses, honey, lemon juice, mustard and mint and season with salt and pepper. Let the glaze sit at room temperature for at least 30 minutes.
• For the kofte: Heat 2 tablespoons canola oil in a small saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more. Remove from the heat and let cool slightly.
• Cut the tuna into large chunks and add it to a food processor along with the cooled spice mixture, the 1/4 cup chopped parsley and lemon zest. Season with salt and pepper. Process until fairly smooth. Transfer to a bowl and chill for at least 1 hour.
• Preheat a charcoal grill to high heat using the direct heat method.
• Divide the tuna mixture into 12 equal portions and roll into footballs. Brush the koftes with some of the remaining oil and sprinkle with salt and pepper. Grill until golden brown and slightly charred on all sides and just cooked through, about 2 minutes per side. Reserve some of the glaze for serving, and then brush the koftes with some of the remaining glaze each time you turn.
• Transfer the skewers to a platter and mound some of the Spicy Hummus next to them. Drizzle the kebabs with more glaze and scatter the parsley leaves over the top.
• Put two-thirds of the chickpeas in a food processor along with the tahini, sesame oil, honey, garlic, chile, lemon juice, hot sauce if using and season with salt and pepper. Puree until almost smooth. With the machine running, drizzle in enough olive oil to make a smooth but thick puree. Transfer to a serving bowl.
• Put the remaining chickpeas in a bowl and mash coarsely with a potato masher. Spoon the mashed chickpeas on top of the puree. Drizzle with olive oil and scatter parsley leaves over the top.