Thursday Island Nummus Recipes

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.

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.

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.