Homous
Borrowed and adapted from Cap'n
John's Home Page.
(Used as an appetiser or a dip with chicken or a shish
kebab.) Serves 4 people or one greedy bastard
Quantities Ingredients
2 cups dry chick peas.
1/2 tsp. baking soda.
2 tsp. salt.
6 cloves garlic (or 10 complete bulbs for Colin Meagan).
3/4 cup lemon juice.
1/2 cup ground sesame (Tahini, found at specialist shops)
olive oil and/or wine vinegar to taste
seasoning to taste
Method (Don't just sit there you sad websurfers, rattle those pots
and pans! This is not a java routine!)
-
Wash chick peas thoroughly.
-
Soak the chick peas in the baking soda water for one full night. The water
should cover the chick peas by an inch.
-
Strain and wash the chick peas the next morning.
-
Boil the chick peas until they are well done (soft enough to be mashed).
-
Blend them in the food processor or liquidiser.
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Thoroughly mix the processed chick peas with the minced garlic, lemon juice
and ground sesame.
-
If the homous is too thick at this stage, add a small amount of water and/or
olive oil and/or wine vinegar.
-
If you want to be posh, garnish with a sprinkle of paprika or cayenne pepper.
move on to Guacamole
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Author: Martyn Arnold
Cook: John Reynolds
Greedy bastard: Colin Meagan
Last modified: July 1997