Thursday Island Nummus Recipes

THURSDAY ISLAND NUMMUS

Thursday Island Nummus image

Make and share this Thursday Island Nummus recipe from Food.com.

Provided by Missy Wombat

Categories Australian

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

500 g white fish fillets, thinly sliced
white vinegar
1/4-1/2 cup of fresh limes or 1/4-1/2 cup lemon juice
1 tablespoon salt
1 tablespoon raw sugar
5 cloves garlic
5 tablespoons fresh ginger, freshly chopped
fresh chili pepper, chopped (as many as you like!)
1 large onion, sliced

Steps:

Place the fish in a mixing bowl and pour about half a cup of vinegar over it.
Gently knead the fish until it starts to"cook"; adding more vinegar if necessary.
After a couple of minutes add half the lime of lemon juice and continue to kneadfor another minute.
Add the salt and continue to knead until fish feels cooked (a minute or two should be enough).
Add sugar, chilli, garlic, ginger, onion, and mix well.
Add more juice and chilli if required.
This dish can be eaten straight away but storing for several hours or overnight if you have the willpower (in the refrigerator) will enhance the flavours.

HUMMUS

Hummus image

This recipe is from The Best Recipes in the World by Mark Bittman.

Provided by Mark Bittman

Categories Food Processor Bean Citrus Garlic Herb No-Cook Passover Vegetarian Spice Chickpea Sesame snack snack week

Yield Makes 8 or more servings

Number Of Ingredients 8

Ingredients

2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish

Steps:

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

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