Holiday appetizers-Nahit-easy recipes easy recipes in box

Edamame beans is all the rage. They are found in frozen dinners, salted in their bark and ready to cook in cases of products.

Previously, Edamame outside of Japan, had Nahit.

Nahit are equivalent to East for peanuts. They have many uses, can be eaten plain or as an ingredient in other dishes, as a garnish or the star of the show.

Nahit, chi-chi or cecci, chickpeas, beans, they're all the same thing. We eat them pickled or cooked in salads and mixed dishes. We rarely cook them scratch anymore, and we rarely eat them yourself.

Nahit

You need to know:

a kilo of teaspoons salt spoon sea dried chick peas1 freshly ground black pepper.Cooking water

How to do it:

Washing and choosing on the chickpeas. Cover with water and chilled overnight soak. Drain. In a large pot, cover the chickpeas in cold water and bring to a boil. Reduce heat, cover and cook on low heat for about 90 minutes, or until peas are tender. Don't let them become mushy and don't allow them to boil again, or they can separate.

Drain and cool. Sprinkle with salt and pepper.

Put in a dry skillet. Cook over low heat for three minutes, shaking the pan constantly. Let cool, but not chill.

Serve as an appetizer or a snack, as you would with peanuts.

They are little devils addictive. These would be a novel adding a holiday buffet instead of the ubiquitous "nut Bowl" that most people ignore.

Now that you have mastered the art of chick peas, how about some hummus? Of course, you can buy it at the supermarket readymade. Homemade is much better.

A word about Tahini. Tahini is made of ground sesame seeds and is available both in cans in the section East of supermarket foods and, sometimes, in the case of a refrigerator.

Hummus

You need to know:

1 can garbanzo beans3 tablespoons lemon juice1 1/2 tablespoons tahini2 harpsichord garlic1/2 teaspoon sea salt1/2 tsp ground cumin2 tablespoons olive oil1 tablespoon olive oil Salsa oilchopped

How to do it:

Drain the beans and reserve the liquid.

Crush the garlic and place in a blender or food processor with the lemon juice, Tahini, salt, cumin and 2 tablespoons of olive oil. Mix on low three to five minutes, until completely blended and smooth. If it is too thick, you can add up to 1/4 cup of the liquid Tin reserved.

Pour into a dish to serve and make a small pit in the Center. Pour gently spoon (soup) of oil and garnish with chopped parsley.

For series, you can put a little oil chili in hummus, or higher with some roasted pine nuts.

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