Skip to main content

A twist to the Arab "Hummus" using Ewa oloyin."EWAMUS"

Hummus is an Arab spread or dip made from chickpeas and olive oil ,lemon juice,salt and garlic. I had an idea to make a dip like that but from a specie of beans called "Ewa Oloyin". This beans is so scarce in Abuja where I live and I usually wait for my mum to send it to me from Ibadan. Some people claim that they sell it but when I taste it, its not as sweet as what I grew up eating (not a big fan of beans though,lol).

I finally met a woman at the market who said hers was the original, I bought just a little to be sure of its taste,well it was actually the beans I know.

Enough of the stories.lets cook

Here's to The New Nigerian Cookery, I am identifying with a serious Nigerian culinary expert who runs Dooney's Kitchen who is so creative with cooking. She also puts a twist to meals and they rock!When this idea dropped, I said 'yasssss' ,this is dedicated to the New Nigerian Cookery.

You'll need

  • 2 cups of beans,sorted and cooked (I prefer using Ewa Oloyin" also called 'Honey Beans',it has a slightly sweet taste)
  • 1/2 cup of sesame seeds (you can find this at any supermarket, mostly on the aisle where asian spices are placed)
  • Olive oil/soya oil (I Prefer already used oil,its always more flavorful for me,depends on what it was fried with)
  • garlic salt-its one of my favorite spices.its salt infused with garlic (or fresh garlic and salt to taste separately)
  1. Peel the beans and boil it. ( I thought the hummus will taste better if i boiled the beans without the skins on)
  2. Toast your sesame seeds by putting it in a pan for 1 or 2 minutes stirring occasionally. be careful not to burn the seeds.(I soaked the seeds first).


  3. Fix your food processor, using the knife blade. put the beans and sesame seeds and about 5 tablespoons of water in the blender, add the garlic salt,seasoning to taste.you can substitute "garlic salt" using fresh garlic and pinch of salt. Run the food processor, from the top, drizzle some oil inside the processor as you blend.
  4. I skipped the Lemon Juice that is usually in the traditional  Hummus. I don't know about Ewa Oloyin (Honey beans) and lemon juice,the mixture might create "buttermilk". okay seriously, I didn't think lemon juice was necessary but you can cook to suit your taste buds.
  5. Using a spatula,scrape the insides of the processor bowl and run it again till you get a paste.Taste it to be sure its fine with your taste buds. pour in a bowl and garnish with small pieces of sweet peppers and chives,spring onions.



Serve with Irish potato and sweet potato chips, yam chips,sweet peppers, veggies(both raw or cooked). I had mine with sweet pepper,potato chips and breaded green beans.




PS: I even spread it on my pizza instead of tomato base before putting the toppings.

Comments

Popular posts from this blog

Cinnamon Plantain fritters

This is my first blog post in 2020, should I say, having an Instagram account has boycotted my blogging? It takes conscious effort to blog when most followers are so active on Instagram and engage directly with posts, but I wont forget my cute blog. Love you forever bloggie, for the times you were great company during all my maternity leave experiences.                   Its been a lockdown period globally because of Covid-19 and I trust you are all keeping safe. Remember, God is our refuge, our very present help in time of need. This too shall pass. This lockdown came with all sorts of cravings for my family members, starting with me,the head chef,haha. Today's snack was prepared within few minutes. You can name it plantain fritters. I think I have a very old blogpost called plantain puffs which is very similar to what i made today. So just before you throw away your overripe plantain, think about this recipe and make a sweet treat. Now there's a very traditional rec

Puff puff

Puff puff is an all time favorite Nigerian Snack. Different countries have a recipe with some sort of fried dough, the names are just different, some of them taste just like puffpuff so its like a global recipe in my opinion.  Funny enough ,in the midst of all my cooking escapades, I never went out of my way to make it myself till this year when some of my friends sent me puffpuff pictures,they know themselves,lol. I looked up different ways of doing it as people have different versions, my conclusion is that you become a pro at doing it each time you try. that's my story,with each attempt,I became better at it. my tip is to be observant with each trial and you'll be a puff puff pro soon. Ingredients 2.5 cups of all purpose flour (US measuring cups) 2 teaspoons of yeast 1/4 cup of sugar 1'5 cups of warm water pinch of salt Put the yeast in water and allow to stand for 10 minutes, add the sugar to the yeast also. in another bowl,mix the flour,pinch of salt tog

Preserving Green leafy Vegetables by freezing

Today, I am writing about preserving green leafy vegetables. Sometimes, people are unsure if  freezing of leaves reduce the freshness when prepared. After experimenting, I suggest that leaves can be frozen till you're ready to cook. I used Ewedu and Spinach for the latest experiment. I cant resist giving you a quick background on Ewedu Leaf before I discuss its preservation. Ewedu leaf ,for those who dont kow it ,is the local name for the Genus Corchorus . Different common names are used in different contexts, with  the name "jute"  applying to the fibre produced from the plant, 'Mallow-Leaves" for the leaves used as a vegetable. On a lighter note, a friend's 3year old daughter asked for the English name of Ewedu  and her mum put it up on facebook,asking for answers.  she did get  many hilarious answers (you'd understand this better if you are from an ewedu eating background) well, I suggested the english name "we-do"!  Corchorus ha