Our Moroccan plates: Hummus
I spent two wonderful years in Morocco and loved eating these dishes, whilst Lola’s father was a Pied-Noir and instilled in her a love of Maghrebian foods, flavours and culture. Today, this is a frequent introductory plate for ourselves and friends as they arrive, especially when the rich afternoon light is pouring into the garden illuminating the Bougainvillea that hangs languorously from the roof.
Without hyperbole, Lola thinks this is the best hummus that she’s ever eaten!!!!!
This recipe is part of a 5 set of recipe’s that will complement each other for any ocasion, so you will have plenty of options for appetizers:
|450g Chick peas, soaked in cold water over night.
|50ml Olive Oil
|6 Garlic cloves
|Salt Pepper, lemon juice
|Iced cooking water from the chicken peas
|6 tablespoons of Tahini Sauce
|225g Sesame seeds
|1 lemon juiced
|3x Garlic cloves