Personal

Car Stuff

Extras

HUMMUS BI TAHINI

Makes 3 cups

1 cup chick peas
3 cups water
1/3 cup tahini
1/2 cup lemon juice
2 cloves garlic, crushed
salt

For serving:
chopped parsley
1 tablespoon olive oil
paprika or cayenne pepper

1. Wash chick peas well , cover with the water and soak for I2 hours or overnight.

2. Put on to boil in the water in which they were soaked. Boil gently for 2 hours, add 1 teaspoon salt and cook until very tender - about 3 hours in all. Drain and reserve some of the cooking liquid and 1 tablespoon of the peas.

3. Press peas through a sieve or food mill, adding about 2 tablespoons of the cooking liquid to separate the last of the peas from the skins.

4. Slowly blend the tahini and most ofthe lemon juice into the puree.

5. Crush garlic with ld teaspoon salt in a mortar and add to puree. Adjust flavour and consistency with lemon juice or cooking liquid and add salt if necessary. Hummus should be thick and smooth.

6. Spread in a shallow serving dish, swirling it with back of a spoon. Pour olive oil in centre and garnish with reserved chickpeas, chopped parsley and a sprinkling of paprika or cayenne pepper

Blender or food processor method: Puree peas to separate skins, add to container or processor bowl with remaining ingredients, holding back some lemon juice and salt to adjust flavour. Blend or process until thick and smooth. Note: Even if using a modern appliance the chick peas must be separated from their skins for a successful hummus.

Preparation time can be shortened by removing the skins either after the initial soaking, or after boiling.

BABA GHANNOU - EGGPLANT AND SESAME PUREE

Serves: 4-6
1 medium-sized eggplant, about 375 g (12 oz)
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic
2 teaspoons salt or to taste
1 tablespoon olive oil
1/4 cup finely chopped parsley

1. Grill eggplant over a charcoal fire for 30-40 minutes, turning frequently. Alternatively place on centre shelf in a hot oven and cook until soft, again turning often.

2. Peel off skin while hot and remove stern and end of eggplant if firm.

3. Chop flesh and pound in a mortar with pestle to a puree, or place in a blender or food processor and puree.

4. Blend in most of the lemon juice and gradually acid the tahini.

5. Crush garlic to a paste with 1 teaspoon salt and add to eggplant. Beat well and adjust flavour with more lemon juice and salt.

6. Bear in ol ive oil and parsley. If using an appliance put about 4 parsley sprigs into container and process until parsley is chopped but still visible.

7. Place in a shallow dish, garnish with parsley and Serve with Khouhiz as an appetizer.

Note: If making ahead, store in sealed container in refrigerator. Bring to room temperature before serving.