Variety of Hummus
classic, chick peas, sesame paste, lemon juice, white wine vinegar,fresh green chili, red chili powder, , garlic, olive oil, salt and pine nuts for garnish.
served as a dip with thin oven dried pita bread. Also had as dips : Tomato and red onion chat served with pappadams, spicy Guagamole with corn chips...........served the dips with cocktails : Pina Colada , Alfonso Mango lassi and a champagne fruit punch ) champagne, ginger ale, fruit juice, frozen strawberries and a fancy molded ice block. Also had as appetizers : shrimp won tons with a honey and pineapple sweet and sour sauce, , potato bhajias, lebanese mini pizzas, curry puffs, spring rolls, lychees stuffed with baby shrimps and thai herbs ( spicy ), new style tuna shashimi, mini sheek kebabs with a yougurt mint sauce....
- I use well drained and twice washed canned chickpeas. The trick is to warm them before throwing them in the food grinder.