Best 3 Chickpea And Tamarind Dip Hummus Bi Tamar Hindi Recipes
Indulge in a culinary adventure with our multifaceted Chickpea and Tamarind Dip (Hummus bi Tahini). Rooted in the vibrant Middle Eastern cuisine, this tantalizing dip, also known as Hummus bi Tamar Hindi, captivates taste buds with its harmonious blend of tangy tamarind, creamy chickpeas, and a symphony of aromatic spices. Join us as we explore the depths of flavor in this delightful dip, offering three enticing variations to satisfy diverse palates:
1. **Classic Hummus bi Tamar Hindi:** Embark on a culinary journey with this traditional recipe, where the tangy-sweet embrace of tamarind elegantly complements the nutty richness of chickpeas. A harmonious balance of spices, including cumin, coriander, and paprika, awakens the senses, creating a dip that is both refreshing and satisfying.
2. **Spicy Hummus bi Tamar Hindi:** For those who crave a fiery kick, this spicy rendition ignites the taste buds with a blend of fiery chili peppers and zesty spices. The heat harmoniously intertwines with the tangy tamarind and creamy chickpeas, resulting in a dip that tantalizes the palate and leaves a lingering warmth.
3. **Herbed Hummus bi Tamar Hindi:** Discover a symphony of flavors in this herb-infused variation, where an aromatic blend of fresh cilantro, parsley, and mint mingles with the tangy tamarind and creamy chickpeas. The burst of vibrant herbs elevates the dip to a new level of freshness, creating a delightful symphony of flavors that tantalizes the senses.
As you embark on this culinary adventure, let the vibrant flavors of Hummus bi Tamar Hindi captivate your taste buds. Prepare to be enchanted by the harmonious blend of tangy tamarind, creamy chickpeas, and aromatic spices in these three enticing variations.
CHICKPEA AND TAMARIND DIP (HUMMUS BI TAMAR HINDI)
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
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.
TAMARIND DIP
Make and share this Tamarind Dip recipe from Food.com.
Provided by grapefruit
Categories Chutneys
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak tamarind in a cup of hot water for 15 minutes or until very soft.
- Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
- Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
- (if you wnt to make a sweet dip you can add sugar to taste at this point)
- Blend the ingredients to a smooth paste
- Serve with Samosas, Pakora etc.
Nutrition Facts : Calories 56.4, Fat 0.2, SaturatedFat 0.1, Sodium 300.4, Carbohydrate 14, Fiber 1.6, Sugar 10.4, Protein 1.3
TAMER HINDI (TAMARIND DRINK)
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
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).
Tips:
- To make the hummus extra creamy, use canned chickpeas that have been soaked overnight and then cooked until very soft.
- If you don't have tamarind paste, you can use 1 tablespoon of tamarind concentrate or 2 tablespoons of lemon juice.
- Add a pinch of cayenne pepper to the hummus for a little bit of heat.
- Garnish the hummus with chopped cilantro, parsley, or mint.
- Serve the hummus with pita bread, crackers, or vegetables.
Conclusion:
This chickpea and tamarind dip is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover chickpeas. The hummus is creamy and flavorful, with a slightly tangy taste from the tamarind. It's sure to be a hit with everyone who tries it.
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