Tamarind Hummus Recipes

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.

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

TAMARIND DRINK

Tamarind Drink image

The tamarind is native to tropical Africa and grows wild throughout the Sudan. It was introduced into India so long ago; it has often been reported as indigenous there also. It is extensively cultivated in tropical areas of the world. Sometime during the sixteenth century, it was introduced into America and today is widely grown in Mexico. I have a friend from Mexico who always has a pitcher of "fresca" in the fridge. Not the soft drink in a can, but a lovely, light fruit drink of some sort. Very refreshing. The cook time is the soaking time.

Provided by Countrywife

Categories Beverages

Time 9h

Yield 2 quarts

Number Of Ingredients 4

Ingredients

1 lb whole tamarind pulp, pods
hot water
2 quarts water
1 1/2 cups granulated sugar or 1 1/2 cups honey

Steps:

Cover tamarind pods with hot water.
Let stand 1 hour; drain.
Rinse and drain.
Remove pods, stems and strings from tamarinds.
Place pods in 2 quarts of water.
Let stand at least 8 hours or overnight; strain, reserving liquid.
Press as much tamarind pulp as possible through a sieve.
Mix pulp, reserved liquid and the sugar or honey.
Heat just until the sugar or honey melts.
Cover and refrigerate until chilled.
Serve over ice.

Nutrition Facts : Calories 1123, Fat 1.4, SaturatedFat 0.6, Sodium 82.5, Carbohydrate 291.8, Fiber 11.6, Sugar 280.2, Protein 6.4

TAMARIND DIP

Tamarind Dip image

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

Ingredients

1/2 cup tamarind pulp
2 -3 green chilies
2 -3 garlic cloves
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 small onion
1/2 teaspoon salt
1 1/2 cups fresh coriander leaves

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

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