Popularized throughout the Middle East, hummus has become a familiar favourite worldwide; this recipe taps into the cold cellar to bring a sweet touch of pumpkin.
5 cups (1.25 L) fresh pumpkin, cubed
1 cup (250 mL) canned chickpeas
Extra-virgin olive oil, as needed
1/2 cup (125 mL) tahini
4 large garlic cloves, pured
1/2 cup (125 mL) fresh lemon juice
2 Tbsp (30 mL) flat-leaf parsley, finely chopped
1/2 tsp (2 mL) freshly ground cumin seeds
Salt and pepper
1 Tbsp (15 mL) toasted pumpkin seeds
Place pumpkin cubes in large saucepan and cover with water. Bring to gentle boil and continue to boil until soft (about 40 minutes). Drain well and run through food mill. Return pumpkin to saucepan and cook over medium-high heat until liquid is nearly evaporated (about 25 minutes).
Drain and rinse canned chickpeas. Transfer chickpeas and pumpkin to food processor and process until smooth (add olive oil in small increments if needed). Transfer to medium-size bowl.
Stir tahini into pumpkin-chickpea mixture, followed by garlic, lemon juice, parsley, and cumin. Season with salt and pepper. Top with toasted pumpkin seeds. Serve with Arabic flatbreads.
source: "Sanafir", alive #314, December 2008
A nonalcoholic full-bodied red wine works well with this Mediterranean staple-with-a-difference. But if you’re looking to keep it light, simply fill a glass with ice, sparkling water, and equal parts fresh mint and lemon slices. It doesn’t need to be any more complicated than that.
With its smoky paprika and subtle earthy flavours of saffron, anyone eating this paella will be looking for seconds. It’s a delightfully cozy dish and easy to make ahead for a crowd. Serve with crusty bread, a dish of roasted Spanish olives, and roasted peppers; finish with a drizzle of good quality olive oil. Beautiful bomba Paella can be made with most types of rice, but for best results, “bomba” rice is the ideal way to go. It has the ability to absorb plenty of liquid and will hold its shape after cooking. Otherwise, spring for arborio rice, which is typically used for making risotto but works well for paella too. Make-ahead tip When rice mixture is cooked, remove from heat and cool. Cover and refrigerate for up to a day or overnight. To finish cooking, transfer to oven-safe dish with tight-fitting lid. Heat in 350 F (175 C) oven for 30 minutes. Add chickpeas, asparagus, and prawns and continue to heat in oven, covered, until piping hot. Add more seasonings, to taste, and garnish before serving.
This one-dish curry is a perfect dish to have on hand when the fire’s cozily crackling and guests are lingering. It takes just minutes to prepare and no time to cook. Serve ladled over steaming forbidden black rice, it’s comfort in a bowl. Plus, it’s low on dishes too! Add some more wow Break out some additional colourful veggies for this dish. Add broccolini spears to simmering rice near the end of cooking just until bright green but still crisp. Using tongs, remove and set aside. Then serve curried dal over rice with broccolini placed on top of each serving. Make it even more visual and tastefully delicious with halved cherry or grape tomatoes and wedges of lime. Join the nobility Black rice is called “forbidden rice” because it was, at one time, grown only for aristocracy. It’s available in most fine food stores. Substitute with risotto or quinoa, if you wish.