February 14, 2012

happy appy


We made hummus and rotis on the weekend!  We took them to our friends' place for lunch.  We had a great time.

Hummus is a great appetizer/snack/light dinner.  Another thing that's great about hummus is that it's super easy and fast to make.  I like to add some parsley to my hummus because I think it gives it a little je-ne-sais-quoi.

Here's how it looked like before it got zapped in the food processor.


After:


We made rotis to scoop up our hummus with.  If you like making your own bread, this little flat bread is one of the easiest to make.  It only has 3 ingredients: whole wheat flour, a little bit of salt, and water.  Yup, that's it!





That's me rolling the rotis out!


After the rotis get rolled out, then go into the cast iron skillet.


Then, they get flipped, and finally brushed with melted butter or oil.



Here's the recipe!

Hummus
by me

Ingredients
1 can chick peas
2 tbsp tahini
small handful of parsley
1 tbsp lemon juice
3-4 tbsp olive oil
1 tsp paprika
2-3 gloves of garlic

Directions
Mince the garlic and parsley in the food process.  Add the rest of the ingredients and puree in the food processor until well combined.

Rotis
by Manjula's Kitchen

makes 8 rotis

Ingredients
1 cup whole wheat flour
1/4 tsp salt
1/2 cup lukewarm water
1 tbsp butter, melted

Directions

Mix flour, salt and water together to make a soft dough (add more water or flour as needed).  Knead the dough on a lightly greased surface to make the dough smooth and pliable.  Divide the dough into 8 equal parts.  Roll them info smooth balls and press them flat. Take 1 ball; press it in dry flour from both sides.

Roll in to a 4-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use just enough flour to roll the roti, too much flour will make the roti dry.

Heat the skillet on medium high heat. Tip: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready.

Place the roti onto the skillet.  When you start to see air pockets, turn the roti over, about 3-4 mins. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.

Flip the roti again. The roti should have light golden-brown spots on both sides.  Remove the roti from the skillet and place on a paper towel.  Butter the roti on one side.

Rotis can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container, or they can be refrigerated for 5-6 days.