Last week I tried out a wonderful Moutabal with a greek twist by adding some crumbled feta. I’m back again with some more dishes that are a part of Arabic Mezze.
Mezze usually consist of small bites and are an important part of Middle eastern cuisine.They are usually made for sharing so one can enjoy a variety of snacks before a main meal.
This post is a part of a series of recipe reviews for OSN.They have been kind enough in sending across a delightful collection of recipes that they would like me try out and review. And perhaps even tweak them and add in a few of my own ingredients.
Last night was Arabian Nights at home.With the weather getting cooler we actually managed to get the barbecue going.I decided to make up some Hummus to go along with the grills.
Hummus in Arabic literally translates to mean chickpeas. That’s exactly what this mezze is all about.A combination of crushed chickpeas, tahini (sesame paste) some lemon juice,garlic and olive oil…And Voila a delicious dip to serve with grilled meats,crisp pita or even some chopped vegetables.
Recipe for Hummus with Tahini( Recipe courtesy OSN)
(With some additions of my own)
- 1 can chickpeas or garbanzo beans
- 2 tablespoons Tahini
- 1 pod garlic (crushed)
- 2 tablespoons Olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- sprinkling of sumac
- Chopped parsley and olives to garnish.
- Drain the chickpeas from the can and reserve the liquid.
- Put the chickpeas into a food processor and blend for a minute.
- Now add the reserved liquid along with the other ingredients and blend further for 3-5 minutes till the mixture is smooth.
- Place in a small bowl.
- Drizzle some more Olive oil and garnish with parsley and olives.