Best 4 Thursday Island Nummus Recipes

THURSDAY ISLAND NUMMUS

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

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

HUMMUS

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.

REAL HUMMUS

Steps:

• In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
• Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.