Minted Hommus

As promised Minted Hommus (bottom of picture)

1 tin (400gs) chickpeas.
1/2 teaspoon finely grated lemon zest.
2 tablespoons tahini.
2 tablespoons freshly squeezed lemon juice.
2 tablespoons evoo.
1 teaspoon ground cumin.
2 teaspoons finely chopped fresh mint (plus some for decoration)

Drain the tin of chickpeas and save the liquid for later.
Blend all the ingredients in a blender.
Taste now and if you wish you can add more lemon juice or more mint.
If it is too thick, add a little of the liquid from the tin.
Put in to a serving bowl and chill until needed.

Lemon Aiola.

Lemon Aiola (on the right of the picture)

1/2 cup Mayonnaise (I used shop bought)
1/2 cup Greek-style Yogurt.
1 tablespoon freshly squeezed lemon juice.
1/2 teaspoon finely grated lemon zest.
1 clove garlic, crushed.

Mix all ingredients together in a bowl. Transfer to serving bowl and chill until needed.
Could it be simpler? For a very tasty and moreish dish. Ideal with fish and/or prawns.

Sunday afternoon nibbles.

What can be better than lazing around on a Sunday afternoon with a drink or two, a few friends and something delicious to nibble on.
Here we have hard boiled eggs on a bed of coloured lettuce leaves, mixed nuts and dried fruit sprinkled with Cajun spices, bread sticks, plain wafer biscuits, lemon Aiola, minted Hommus and Dahl.
Here is the recipe for my quick and easy Dahl http://pinkbytes.blogspot.com/2009/01/quick-and-easy-dahl.html
Lemon Aiola and Minted Hommus coming very soon. Watch this space.