This dish is a favourite for Tahini lovers.
It is popular throughout the Middle East, Turkey, North Africa, Morocco, Syria, Lebanon, Israel, Egypt, Yemen, Greece, Palestine, and other countries in the area.
You will need the following:
Tahini, lemon, tomato, fresh parsley, paprika, 540 ml can of Mr. Goudas Chick Peas, Mr. Goudas Extra Virgin Olive Oil and Salt.
Dice half of a large tomato into tiny cubes.
Vigorously shake you container of Tahini and place 2 to 3 tablespoons into a glass bowl.
Add the juice of half of a lemon. In this instance we were fortunate to have obtained a seedless (which cost a bit more, oh well).
Notice the process of juice extraction.
Pierce the lemon with a fork and the juice flows out.
Read the book, The Lemon Tree, and discover how to choose the perfect lemon (and we are not referring to that old car that stalled on you on the way home after purchasing).
Blend the lemon juice into the Tahini. You will notice that it forms a thick paste.
Add a few tablespoons of water and blend.
Repeat. Add a few more tablespoons of water until you achieve a smooth, creamy texture.
Continue blending until smoothness is achieved.
Add a pinch Sea Salt to enhance the taste.
Open one can of Chick Peas. Drain off water and rinse. Add Chick Peas.
Add diced tomatoes to creamy paste.
Stir to blend all the ingredients. Wash a few pieces of fresh Parsley.
Cut off the stem and chop the leaves into small pieces.
Add to the chick peas, tomato and creamy paste.
To accentuate the taste, add a generous portion of Mr. Goudas Extra Virgin Olive Oil.
Garnish with a few leaves of parsley.
Your Hommos Hab is ready to be consumed.
Here is the master, Mr. Taysir Fahham, at work.
Check out the expression on his face.
He created a masterpiece.
Not only did he create the best Hommos Hab,
he created the best recipe to represent his homeland of Syria to the rest of the the world.
Special thank you to Mr. Taysir Fahham from Syria for preparing and presenting me with this cultural favourite.
By the way, Mr. Taysir Fahham is a gynecologist who has practised his profession for over ten years in Europe.
Spyros Peter Goudas
17 Aug 2013