Here’s a new hummus flavor I whipped up for the family. It goes great with the Beef Shawarma wraps I make. It’s very easy to make. You can use a food processor, but I was too lazy to take out my processor so I made it in my Ninja blender, it worked just as well.
I use sun dried tomatoes I buy in the open markets of Venice. I store them in the freezer and soak them in water for a few hours before using them. You can use the sun dried tomatoes they sell in jars at the produce section of your local supermarket. As for the roasted red pepper I just use the ones in a jar I get from the supermarket.
1/2 cup sun dried tomatoes
1/2 cup roasted red peppers
1 cup chick peas – Garbanzo Beans
1/4 cup olive oil
1 tbls. sesame tahini
1 tbls. minced garlic
1 tsp. sea salt
Juice from 1 lemon
Extra Virgin olive oil (optional)
Place tomatoes in blender or food processor – blend until finely chopped
Add red peppers – blend until finely chopped and mixed well
Add chick peas, oil, tahini, garlic, salt – blend until it becomes a soft paste
Add lemon juice – blend until it’s absorbed
Move to serving bowl or dish. If desired drizzle with Extra Virgin Olive Oil before serving.
Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives.
Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.
2 lb. ox feet, cut into pcs.
2 cups beef broth (from the boiling tripe and ox feet)
2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.
½ (15.5 oz.) can garbanzo beans, drained
1 lb. honeycomb tripe
1/2 cup frozen green peas, thawed
3-5 strips bacon, diced
2 pcs. thai chili peppers, stemmed, minced
¼ cup vinegar
4-6 cups water
1 pc. onion, peeled, quartered
4 cloves garlic, crushed
1 tsp. peppercorns
2 pcs. bay leaves
1 pc. onion, peeled and minced
4 cloves garlic, peeled, minced
½ pc. red bell pepper, seeded, cored, cut into cubes
½ pc. green bell pepper, seeded, cored, cut into cubes
1 cup tomato sauce
1 tbsp. paprika
1 tbsp. salt or salt to taste
1 tsp. pepper or pepper to taste
Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
Rinse tripe and ox feet, rinse pot.
Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
In a pot over medium heat, add bacon.
When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
Then add the tomato sauce and 2 cups of the reserved broth.
Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
I remember when Hummus wasn’t exactly a household staple and it was just plain and simple “Hummus”. It was the basic dip that we served at home made with pureed chick peas, garlic, lemon juice, and tahini. Today it’s become totally mainstream and is sold in most grocery stores. Not only does eveyone enjoy this traditionally Middle Eastern dip, it now comes in so many different flavors.
I made this Cucumber Dill Hummus to be a refreshing change from just regular hummus. It turned out great and goes very well with chicken kebobs or chicken shawarma wraps. It’s similar to Tzatziki, the cucumber yogurt dip we love, but without the dairy. My grandson Jett who has dairy allergies loves it!
It’s simple to make, you can use a food processor or blender, either one works well.
1 medium sized cucumber – peeled, seeds removed, cut into large chunks
1 cup chick peas – Garbanzo beans
Juice of 1 Lemon
2 tbls. minced garlic
1 tsp. sea salt
3 sprigs of fresh dill
Extra Virgin Olive Oil (optional)
Place cucumber chunks in food processor or blender – blend until very finely chopped and a bit liquidy
Add Chick peas – blend until it’s a soft paste
Add garlic and salt – blend well
Add lemon juice and dill – blend until dill is finely chopped
Move to serving bowl or dish. Drizzle with Extra Virgin Olive Oil if desired.
Serve as a dip or spread. Refrigerate unused portions.