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Recipe for :

Houmous

This recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit www.samaracuisine.co.uk

Ingredients

1 cup dry chick peas
1 garlic clove
1/2 tbsp baking powder
6 tbsp tahini
1/4 cup water
2 lemons
1/2 tsp salt
2 tbsp olive oil
Sprig of fresh mint or parsley

Method

  • Soak the chick peas overnight.
  • Strain, wash and cover with water, add the baking powder and put the pan on a high temperature. When it starts to boil, reduce temperature and leave to simmer until soft. If the water evaporates during the process, add hot water.
  • Once ready, drain the chick peas, put in the food processor, add tahini, salt, crushed garlic and water. Mix the ingredients until very smooth.
  • Add the lemon juice and mix for another few minutes.
  • Serve the Houmous in a small bowl and garnish with olive oil and fresh mint.

Note:

If you are using chickpeas from a can, wash well, add fresh water and put it on a high temperature for 10 minutes. Drain and follow the above instructions.

Samara Cuisine
www.samaracuisine.co.uk

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