Saturday, July 3, 2010

Hommus and pitta on a Saturday night

In today's Good Weekend mag (page 28) there was a recipe for pitta, so I started putting together the dough to prove and thought about what might be good to accompany it.  I had a little bit of tahini and a can of chickpeas in the pantry, so the obvious answer to that would be hommus. 

Paired perfectly with a cranberry cocktail ...

... and my hunky, frypan-wielding husband.

We ate the finished product straight out of the pan, dipped in the creamy hommus.

Easy hommus:

In the bowl of a food processor, put some chopped chilli, two cloves of garlic, 2 tbsp water, 2 tbsp tahini, 3 tbsp olive oil - and pulse until well blended.  Add a drained tin of chickpeas and a few big pinches of fresh chopped parsley and blend again until smooth and creamy.  Add juice of one lemon and salt to taste. Serve with pitta bread.


Michelle said...

Hi there,

I just noticed you posted on my blog Dreaming of Winter and wanted to say hi! Sorry for taking my time getting back to you, I did not see it until now.

I love you blog, it is making me very hungry! I am looking forward to reading more :)


Pia K said...

that sounds lovely! perfect for our hot, hot swedish summer right now. thanks for reminding me i really should make hoummus again:)