Humous
Arabs and Israelis do have one point of agreement - Humous is good.
It's eaten with relish (and pitta bread) everywhere in the Middle-East.
INGREDIENTS
- 2 tins Chick peas/Garbanzos (drained, washed & drained again)
- 250 gm Tahini (Sesame paste)
- 8-16 Cloves Garlic (to taste)
- 30-60 ml Olive oil
- 30-60 ml Lemon juice
- 15-30 ml Soy sauce
- 1-3 Tsp Powdered Cumin
- Tabasco to taste (optional)
PREPARATION
Blend garlic, oil, lemon juice, soy sauce and spices in a cup blender or food processor. Add the chick peas and thoroughly blend again (it may be necessary to add a little water to make the mixture thin enough to blend). When this is thoroughly blended, add the tahini and blend this in too (if you add the tahini before the garbanzos are fully blended the mixture may clog the blender). The exact quantities of oil, lemon juice, soy, cumin and garlic (and Tabasco, if you like hot North African style humous) may be adjusted to your personal taste.
Serve, garnished with pine nuts, parsley, and perhaps an olive or two, with hot pitta bread. Humous may also be garnished with a "cream" made by blending a little tahini with water to the thickness of whipping cream. Sprinkling with a little mild paprika is pretty, too, but too much is not good for the flavour.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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