As I was tidying up, I found yet another old cookbook. This one is a 1952 edition of Duncan Hines' " Adventures in Good Cooking" - it's brilliant and has fabulous recipes as well as lots of little captions which make for very entertaining reading. Here's a quote that I am sure would not appear in a cookbook nowadays: "A word to dinner givers. Please have ashtrays larger than thimbles.". That really made me laugh :-) I will see if I can find some easy recipes in there that will appeal...
One that definitely appeals to me is this easy version of houmous. I always used to eat the shopbought version, thinking it would be impossible to make it at home and get it to taste right. Well, I was wrong - it's super easy and the homemade version tastes delicious. No need for additives or similar - just a handful of simple ingredients. This is perfect in salad stuffed pitta bread pockets, as a dip for crudites,...
You can make this fabulous dip/filling with or without the tahini (sesame paste).
200g chickpeas (tinned, drained)
2 cloves of garlic
2 - 3 tbsp olive oil
100g tahini (a sesame paste)
2 - 3 tbsp lemon juice
salt & pepper
1 tsp paprika powder
some water to adjust the consistency
- In a food processor, combine the drained chickpeas with all the other ingredients to make a puree. If the mixture is too solid, simply add a couple of spoonfuls of water.
- Adjust the seasoning by adding salt, pepper and transfer to a small bowl.
- Drizzle with more olive oil and top with a sprinkling of paprika powder. Job done!