Fresh Salsa Chutney

Fresh Salsa Chutney

Source:  Rochelle about 2010

Personal Notes:
This chutney was developed to accompany Indian food when I began to make some side dishes here and there.  Once I discovered the Naan bread, and first made the BABA GHANOUJ, along with the hummus,  I knew exactly where this chutney’s place was…right next to all those wonderful dishes.

fresh salsa chutney
2-4 tomatoes 2-3 cloves garlic
1 bunch parsley 1 lemon/juice only
1-2 onions 1Tbs.+ Cumin (depending on your love for it)
1 cucumber Salt/pepper if desired

Directions:
Dice all ingredients either by hand, or in a processor where you can pulse it until it’s chunky.

Combine in a bowl, add the lemon, cumin and salt/pepper.  Stir around and let the liquid flavors combine before serving.  This dish will keep for several days.

Hummus

Hummus

Source:  Recipes and Self, about 2000

Personal Notes:
Hummus became one of those food items for me which I refuse to buy in the store.  Once you know how to make it and realize how simple and fresh tasting it is, you wonder why the rest of the world wants to buy it pre-made.  The joy of cooking is in the results-and personally, once you master something, never go back to buying it made.  Serve this dip with just about anything-from a spread, to a dip with pita bread, tortilla chips, or vegetables.

Hummus
2C. cooked garbanzo beans Salt/pepper to taste
½ C. tahini Water/necessary to add in blender
Juice from 1 squeezed lemon Olive oil to garnish
2 cloves of garlic Parsley to garnish
½ tsp. cumin  Paprika to garnish

Directions:
Canned or fresh soaked garbanzo is your option.

Begin to soak the beans overnight.  After a minimum of 8 hours has passed, drain and put beans in pressure cooker, add enough water to cover the beans.  Seal lid, and cook once under pressure, on medium heat for about 17 min.

In a mixer/blender style apparatus, add the cooked beans, tahini, lemon juice, garlic, and spices and turn on blender and begin to combine.  Let the blender run for a few minutes until you are sure it’s well blended and very smooth.  If during this time you need to add water, do so-each recipe is different, so do it until the dip is pliable and smooth looking, but not liquidly at all.

Once dip is well blended, serve in dip bowl, sprinkle on a dash of olive oil, and garnish w/ paprika and parsley.