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.

2 comments:

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 :)

Cheers,
Michelle

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:)