Hummus & Falafel is another item that appeared on my Christmas Party menu last Christmas. I arranged a Lebanese corner on one side of the table with Falafel in the center surrounded by Hummus, Mini Pita pockets, sliced onions, freshly sliced tomatoes, torn lettuce and freshly chopped parsley. Needless to say our friends loved it.
It's a great idea to make the hummus ahead of time and refrigerate for future use. Goes great not just with Falafel but with veggies and chips too.
Do try it and share your experience with me.
Ingredients:
Chickpeas, 1 cup
Olive Oil, 1/2 cup + some to drizzle on top
Sesame Seeds, 1/2 cup
Garlic Pods, 4
Salt to taste
Juice of half a lemon/lime
Procedure:
1. Wash and soak the chickpeas overnight. Pressure cook giving 4 whistles and let the pressure release by itself before opening the pressure cooker. Set aside to cool.
2. Place the chickpeas in a blender jar.
3. Add sesame seeds.
4. Now the olive oil.
5. And the garlic pods.
6. Squeeze the lemon.
7. Salt to taste.
8. Blend into a smooth and fine puree.
9. Remove into a serving bowl, drizzle some olive oil on the top to prevent the hummus drying. Refrigerate until ready to use.
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