I found some tahini in Woolworries. Great. At last I can make hummus.
These recipes have had no interference at all from me. Young Miss Corban (What was her first name?) who ran the Olive Grove brasserie in Henderson back in the late 1980s, told me how to make hummus and tabouleh. She was of Lebanese stock so I guess the recipe is authentic. no experimenting required. Her food was terrific. She was very attractive too. If I had realised at the time that Lebanese was actually a nationality, not a lifestyle choice, I would have asked her to marry me. Damn.
- 2 tins chickpeas or 250 g dried chickpeas
- 2 teaspoons tahini
- 1/4 cup lemon juice
- olive oil – a nice fruity cold-pressed extra virgin.
- salt and pepper
- Soak dried chickpeas overnight in cold water with a pinch of baking soda
- Simmer in lightly salted water for 1 to 1.5 hours, until soft
- (Or open the tins)
- Drain and rinse.
- Put the chickpeas into a blender with the tahini, garlic and lemon juice, blend until smooth.
- Add olive oil a little at a time until you have the desired consistency. Runnier for dip, less so for spreading on bread or serving with salad.
- Taste and season as necessary with salt and pepper, a bit at a time until it tastes right.
- Put in a bowl and sprinkle paprika on top.
- 2-3 large tomatoes diced or 1 tin diced tomatoes
- 1 cup spring onions, chopped
- 5 cups parsley, chopped
- 1 small onion finely chopped
- a small bunch of fresh mint, chopped
- 2 cups of couscous or bulgar prepared according to the packet instructions
- 1/2 cup lemon juice
- 1/2 cup fruity cold-pressed extra virgin olive oil
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- In a bowl, combine the bulgar/couscous, tomatoes, lemon juice, onions, seasoning and oil.
- Cover and leave to stand in the refrigerator for half an hour or more.
- Chop and mix in the parsley and mint leaves just prior to serving.