Authentic Egyptian Hummus:
SERVES 4 -6
Impress everyone with this great version, and you'll never want to settle for store-bought again
- 14 ounces chickpeas, rinsed and drained
- 2 garlic cloves, crushed
- 1 tablespoon tahini (if you have it)
- olive oil, enough to make right consistency
- 1 lemon, juiced
- 2 scallions, finely chopped
- 2 tomatoes, skinned and chopped
- 1 teaspoon paprika, to sprinkle
- Whizz the chickpeas and garlic to a dryish paste in a food processor.
- Add olive oil, tahini and lemon juice to taste and a little water if necessary, keep whizzing.
- Stir in the scallions and tomatoes and season well.
- Dust with paprika and serve with pita bread.
Figs, dates, pomegranates and grapes were the only fruits that could be grown in the hot climate. From: Ancient Egyptian Food and Drink. This recipe was from 1600BC and was found on an ostraca.
- 1 cup of fresh dates
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom seed
- 1/2 cup of fresh ground walnuts
- warm honey
- fine ground almonds
- Mix the dates with some water to paste.
- Mix in cinnamon and kardemon seeds.
- Kneed in the walnuts.
- Form balls, spread with honey and cover in the ground almonds.