Sandwich Swap Hummus {Recipe}

Happy Valentine’s Day! For those that don’t celebrate today, then Happy International Book Giving Day!

 

The mission of book giving day is to get books into the hands of as many children as possible. To help celebrate, my daughter gifted one of her favorite books, The Sandwich Swap by Her Majesty Queen Rania Al Abdullah, to a new friend at school. She had just moved to the area and didn’t have any books in her room yet.

This delightful book tells the story of two best friends, Salma and Lily, who share so many things in common. Except for lunch.

 

Lily eats a peanut butter and jelly sandwiche while Salma eats a hummus and pita sandwich. Soon the entire school is involved in their lunch lesson of friendship, love and tolerance.

 

In the book, Salma’s mother makes her the sandwiches every morning for lunch and I told my daughter that I remember my own doing the same.  We realized that we wanted to gift the sandwich book with some homemade hummus. We then spent the afternoon putting our book and hummus welcoming present together.

 

Supplies

1/3 cup Lemon juice
1/2 cup Olive oil
Olives for garnish
1/4 cup Tahini
1/2 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic
1 can chickpeas or 2 cups dried chickpeas*

*Hummus is the Arabic world for mashed chickpeas. If you are buying your chickpeas in the can, they are ready to be used, simply drain them. If you buy your chickpeas dry, you will need to bring them to boil then simmer about 1/2 hour until tender.

 

Combine all ingredients into a food processor and mix until the consistency is smooth. I sometimes sneak in a teaspoon of cayenne if no one is looking for an extra kick.

Place in dish and add a teaspoon of olive oil.  Place a few olives on top for garnish and enjoy with a side of pita chips.  Or add in pita bread as a sandwich.

 

If you enjoyed this hummus recipe, be sure to visit other Arab food recipes on A Crafty Arab on Pinterst.

 

 

Pistachio Truffles {Recipe}

My daughter created this pistachio truffle tutorial to share today as I’ve been out of town taking care of family.  She took all the photos and told me the steps to share with you.

 

She choose to use pistachio as her nut because we consume a lot of it at home. I grew up on it and use it quite a bit in my desserts, including our BaklaWa Pops {Recipe}. Pistachios are a tree nut that love the desert temperatures and are commonly found in the Middle East.  According to Wikipedia

Archaeology shows that pistachio seeds were a common food as early as 6750 BC. Pliny the Elder writes in his Natural History that pistacia, “well known among us”, was one of the trees unique to Syria, and that the seed was introduced into Italy by the Roman Proconsul in Syria, Lucius Vitellius the Elder (in office in 35 AD).

 

Pistachios are very good for you, providing a rich source of protein, dietary fiber, minerals and over 9 vitamins. They travel well since they come in their own shell and China consumes 80,000 tons, more than any other country on earth.

 

Supplies

1 Cup pistachios
4 Ounces chocolate chips
1 Tablespoon butter
1/2 Cup coco powder
2 Tablespoons heavy cream
1/2 Teaspoons vanilla extract

She started by adding the heavy cream, vanilla and butter in a pan and mixing until everything melted.

She added the chocolate chips until they melted also.

Once everything is mixed, she transfered it to a glass bowl. She used a clear wrap to cover it and transferred it to freezer for 30 minutes to thicken. She took it out every 7-10 minutes to stir.

While her mixture was in the freezer, she shelled the pistachios.

After the mixture has hardened, she took it out of the freezer. She added coco powder on a flat plate and place everything within reach. She washed her hands, this is when the fun starts.   She grabbed about a teaspoon of the mixture and rolled it into a ball with a pistachio inside the center. She then rolled her pistachio ball in the coco powder and placed it on a clean plate.

Once her pistachio truffles were done, she added a few more shelled pistachios to her serving plate to enjoy. Because really, you can never have too many pistachios!

If you enjoyed this recipe, please visit A Crafty Arab on Pinterest to see more tutorials that teach about the Arab world.

ACraftyArab Pistachio Truffles

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