Greeting loyal readers and fellow maremmas. Now as you all know, every month our friends Bacon and Fozzie do a blog post hightlighting different recepies from all around the world. Well
, this month mummy decided to participate. About time you might say.
The theme this month was appetizers or snacks. One of family’s favourite snack is home-made humus. Easy to make and suitable for sister now that she has gone all vegan on Us.
How to Make Hummus
What You Need
1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
To serve: pita wedges, pita chips, raw sliced vegetables
A food processor or blender
A can of chick peas is NZ$1.39 (US96c) at the
budget supermarket family shop at. The lemon was free as mummy swops them for eggs with a friend. The Tahini paste was NZ$12.00 (US$8.30) but you only need 3 tablespoons so it lasts forever. The olive oil is NZ$8.00 (US$5.54) per litre. Again you only need 3 tablespoons. Unfortunately, it doesn’t seem last very long around here. The garlic came from mummy’s garden.
Drain the chickpeas and put all the indregiants into blender.
Love Nellie and Jasper, the two bestest maremmas in all the land, who didn’t get to taste any hummus.