Chickpea and Tamarind Dip (Hummus Bi Tamar Hindi)
African cuisines are on top when it comes to making delectable and unique tamarind recipes. Tamarind is native to Africa and grows wild throughout the Sudan. This is also served in the Arabian Gulf as a meze. It has a very tasty flavor from the tart tamarind. From Saffron and Lemons.
- 2 Cups canned chick-peas, rinsed (or cook your own)
- 3 Tablespoons tablespoons tahini (I do feel quality of tahini can make or break)
- 2 Tablespoons tamarind paste (or to taste, no seeds)
- 1 1/2 Tablespoon finely chopped fresh ginger (or to taste)
- Sea salt
- Freshly 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 one tablespoon flat-leaf parsley
- 1 Tablespoon extra virgin olive oil (I recommend unrefined because it has a better flavor and is much healthier)
- Water (if needed)
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.