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
Method (Don't just sit there you sad websurfers, rattle those pots
and pans! This is not a java routine!)
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
move on to Guacamole
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.
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.
Author: Martyn Arnold
Cook: John Reynolds
Greedy bastard: Colin Meagan
Last modified: July 1997