I have met some interesting people during my holiday around the Med including the Greek lady who manages the Hellenic Traditional & Organic products store in Katakalon. Her shop was a cornucopia of deliciousness from olives, olive oil, spices, herbs, honey and lots more. I will write about her another time but talking with my co blogger about this weekend’s taste2taste off we decided a dip off was in order, no reflection of the current state of our or the Greek economy! This lady was definitely doing wonders for the local economy as I ended up buying lots of things including Monakrivo extra virgin olive oil from the Afanoules region which I have used in my houmous recipe that you can make in 5 minutes.
Ingredients (for 2-3 as a starter)
400g can chickpeas, drained but keep liquid
3 tablespoons extra virgin olive oil
3 teaspoon of tahini paste
1 large garlic clove crushed
1/2 teaspoon sea salt
juice from 1/2 lemon
fresh chopped coriander, sumac, smoked paprika for decoration
Put all the ingredients except olive oil in a food processor. Add 1 tablespoon of the chickpea liquid.
Blend and start drizzling in the olive oil until smooth. If it is too thick add a bit more olive oil and chickpea liquid.
Decorate with chopped coriander, sumac, paprika and a drizzle of olive oil on top.
Warm some bread and you are ready to dip. My Greek houmous, a quick delicious starter surely this weekend’s dip off winner?