Hummus

The original plan was to invite Dave, Kapur and Z over and have a nice afternoon with wines and different kinds of cheese. May be some hummus. And pita.

Here’s what we ended up doing:
For Food:
Hummus and pita
Salsa sauce with chips, because we were REALLY hungry!
A coleslaw-ish salad that Dave brought along
A quick fix pasta
Mango cake, again half of which Dave had brought along

To Drink:
Wine: An unopened bottle of Sauvignon Blanc from Grover Vineyards, which has been lying around at home for a year, if nothing less. It wasn’t half as good as I would have liked it to be.
Plus a bottle of Sula. Satori. Merlot. Which I’ve come to absolutely love.
Beer: Tuborg in India. My first time. Alright. I really want to have some good beer in India, man! Doolally, please!

And lots of yapping.

I never knew making hummus was so easy! I LOVE Dave in that we can yap incessantly about food and about a world of other things.

Dave had made things easier by doing a lot of the stuff the night before or earlier that morning. He’d soaked the chickpeas over night and boiled them before he brought them to my house.

Ingredients:
2 cups of chickpeas, soaked overnight and then boiled
Juice of 2 lemons
2 tablespoons white sesame seeds
4-6 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
2 teaspoons of chilli flakes (or, as per taste)

Method:
1. Roast the sesame seeds for about a couple of minutes, until they just about begin to brown.
2. In a blender, add a tablespoon of olive oil, the roasted sesame seeds and the garlic. Blend to a paste. This (sans the garlic), folks, is tahini.
3. Roughly mash the chickpeas or use a hand blender for the purpose. I prefer the hummus a little chunky, hence mashing.
4. Add the tahini and lemon juice to the chickpeas. Also add the salt. Give this a good mix.
5. In a petri dish (or whatever else you like), mix a couple of teaspoons of chilli flakes with the second table spoon of olive oil. Drizzle this over the hummus.
6. Additional garnish may include some parsley.
7. Serve immediately with fresh, warm pita bread
8. Alternately, you could cover it and refrigerate it up to three days. Adding a little olive oil would hel, if it appears too dry.

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