FRESHLY MADE AVACADO HUMMOS

FRESHLY MADE AVACADO HUMMOS

U NEED FOR AVACADO HUMMOUS

1 tin of pre boiled chickpeas or cholay
2 small size ripe Avacados
3 to four fresh peeled garlic cloves (not whole bulbs)
3 to 4 tbsp olie oil
2 or 3 tbsp Tahini paste
1 tsp salt
2 or 3 tbsp of water
1 small fresh lemon juice
1 or 2 green chillies (optional)

START PREPARING

Take a good blender and start pouring one by one evrey ingredient .I start from chick peas, pieces of avacados, olive oil, tahini paste ,garlic pieces, salt,lemon juice and v little water to grind.Green chillies r optional.Grind all like a smooth paste but not v fine.This should never be runny or v soft. Always serve with splash of olive oil and decorate with olives.Sprinkle fine pieces of parsley.Always pour red Paprika pwd around the hommous platter specially in plain and traditional Hommous and start tasting with crunchy toasted pitta bread.

TIPS-----
This is a v common starter in Middle Eastern countries.
U can serve with Toasted Pitta bread pieces.
When making plain hommous just minus avacado.
Always adjust ur salt, garlic and oil according to ur taste.
Garlic flavouring should not be stong.
Its v tasty in sandwiches.Look for my recipes for sandwiches.

Enjoy one of the finest starter of the world !!!!!!!

Hummous

Hummous 

Chick Peas 2 regular size tins
Tahinney Paste 2 tbs
1 tbs fresh garlic paste or whole pieces
2 tbs olive oil
little water for grinding
salt 3|4 tsp
pour in ur grinding machine till smooth paste.It should not be v liquidi.
decorate it with olive oil parsely and chilli powder or peprika pwd and whole tin olives.

Spanish Omelette

Ingredients:

• 2 large potatoes
• 1 onion
• 3 eggs
• 3 cups of olive oil for frying
• Salt to taste

Recipe:

• Cut potatoes in square dices
• Chop onion
• Now heat olive oil in a deep skillet and fry potatoes in it on low flame
• When potatoes become tender add chopped onion and salt
• Cook till onion become glassy and soft
• Now take out onion and potatoes on an absorbing paper using a slotted spatula. You can also drain oil from the mixture.
• Now crack eggs into a large mixing bowl and whisk with fork
• Add potatoes and onion mixture in eggs and mix well with a large spoon
• Now take 3 tbsp olive oil in a small non sticking pan and heat on low flame
• Pour eggs mixture in pan and spread all round so that edges start cooking
• When omlette is settled in about 3 minutes, put a flat plate on upside down at top of pan and take omlette on it
• Again place the omlette in pan and cook for more 3 minutes ill it is well cooked
• Spanish omlette is ready now. Slide it in serving dish and serve hot.