Tamarind Hummus Recipes

TAMARIND HUMMUS

Tamarind Hummus image

Tamarind-scented hummus provides a change to your vegan taste buds tired of garlic and tahini.

Provided by Miriam

Categories Hummus

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

1 (15 ounce) can salt-free chickpeas, drained and liquid reserved
½ lemon, juiced
1 tablespoon seedless tamarind, finely chopped
1 teaspoon olive oil
1 teaspoon smoked sesame oil

Steps:

Combine chickpeas, lemon juice, tamarind pulp, olive oil, and sesame oil in a food processor; blend until combined. Stream reserved chickpea liquid into the mixture as it blends until desired consistency is reached.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 7.6 g, Fat 1.5 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 8.2 mg, Sugar 0.2 g

TAMER HINDI (TAMARIND DRINK)

Tamer Hindi (Tamarind Drink) image

Tamer hindi is a refreshing sweet and sour beverage-made with tamarind, water, and sugar-that's popular during the month of Ramadan.

Provided by Marlene Matar

Yield Makes about 10½ cups

Number Of Ingredients 3

Ingredients

12 oz. (350 g) block of semi-dried tamarind paste
3 cups (700 ml) boiling water
3 cups (1 lb. 5 oz. or 600 g) sugar

Steps:

Separate the tamarind mass into chunks and place in a bowl. Cover with the boiling water and set aside for a few hours until the pulp dissolves in the water.
Rub the tamarind pulp and seeds with your fingers, and add 3 cups (700 ml) cold water.
Place the mixture in a fine mesh strainer set over a large bowl and press on the tamarind to extract all the juice.
Transfer the pulp residue to a small bowl and add 2 cups (480 ml) cold water, rubbing the mixture with your fingers. Strain into the large bowl used above.
Repeat the procedure a third time with 1 cup (240 ml) water.
Add the sugar to the tamarind juice in the large bowl and stir to dissolve.
Refrigerate and serve very cold with ice and water to dilute as desired (about ¼ cup or 60 ml water per 240 ml cup of juice).

CHICKPEA AND TAMARIND DIP (HUMMUS BI TAMAR HINDI)

Chickpea and Tamarind Dip (Hummus Bi Tamar Hindi) image

African cuisines are on the top in making delectable and unique tamarind recipes. Tamarind is native to Africa and grows wild throughout the Sudan were there is Arabian influence in their cuisine. This is also served in the Arabian Gulf as a meze. It has a very tasty flavour from the tart tamarind. Found on, http://saffronandlemons.blogspot.com.

Provided by UmmBinat

Categories Spreads

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups canned chick-peas, rinsed (or cook your own)
3 tablespoons tahini (I do feel quality of tahini can make or break)
2 tablespoons tamarind paste (or to taste, no seeds!)
1 1/2 tablespoons finely chopped fresh ginger (or to taste)
sea salt
fresh ground black pepper
fresh lemon juice, to taste (optional, I use this)
minced garlic, to taste (optional, I recommend only a small amount to let the tamarind shine)
1 tablespoon cilantro leaves (fresh coriander) or 1 tablespoon flat leaf parsley
1 tablespoon extra virgin olive oil (I recommend unrefined, has a better flavour and is much healthier)
water (if needed)

Steps:

Place all ingredients, except coriander or parsley and olive oil, in a food processor and process into a somewhat thick paste, adding a little water as necessary.
Taste and adjust flavours to taste.
Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.

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