On Sunday, R and I had my dad and his girlfriend over for Father's Day. We took them for a bike ride at one of our favourite spots and then cooked them a barbecue dinner: Mengal style! We made skewered chicken, Israeli salad, and (of course) fresh hummus.
I'll admit that R took care of almost everything this time around. I tried to help, but he's become the barbecue expert in our household. It's just one of those stereotypical male roles, I guess. I plan on learning more about how to prepare the shish-kebabs (or, as the Israelis call them: shishleek), because the marinade looks really simple and they taste delicious.
Today I've got a recipe for hummus to share with you. I love warm hummus with pita bread! It's the perfect snack when you're too lazy to make a real dinner (which is pretty often during the summer). It also tastes great as a dip for those shishleek I was talking about.
Ingredients: Juice of 1 whole lemon 1 tsp lemon zest (optional) 2 cups cooked chick peas with a bit of their water* 1 cup tahina 3 garlic cloves 1/4 cup olive oil 2 tsp salt fresh ground pepper
Directions: 1. Drop everything in the food processor and blend until creamy. 2. Enjoy. Best served warm with a pool of olive oil in the middle and paprika sprinkled 'round the outside.
*Canned chickpeas work for this too, but we've just started cooking dried ones in our slow cooker and it's a cinch. Just put 2 cups of dried chickpeas in 6 cups of water and heat on low overnight or all day (about 8 hours). No soaking required.