Dinner for friends

Started with hummus, you can certainly taste the difference between home and shop bought. -

Hummus with Tahini

http://greekfood.about.com/od/appetizerssalads/r/hummustahini.htm

In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee) This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in Greek restaurants outside Greece (see note below the recipe).
The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 2 1/2 cups of canned chickpeas, drained and rinsed
• 1/3 cup of freshly squeezed lemon juice
• 1/4 cup of tahini
• 2 cloves of garlic, crushed
• 1-2 tablespoons of olive oil
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of cayenne pepper
• pinch of freshly ground black pepper
• 1 teaspoon of salt
• 1/3 cup of water
• parsley and olive oil to garnish

Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.

Server with home made bread, melba toast and also mushroom pate and olives.

Mushroom Paté

 

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4-6

A savory pate made using mushrooms and sherry.

Ingredients

• 3 Tbsp butter
• 12-16 oz sliced mushrooms
• 4 stalks green onion, sliced
• 2-3 cloves garlic
• 4 Tbsp Medium Dry or Dry Sherry
• 6 ounces cream cheese
• 1tsp fresh thyme or rosemary
• Salt and Pepper to taste
• Parsley for garnish

Preparation

1. Melt the butter in a skillet over medium heat
2. Add the sliced mushrooms and sauté for 3-4 minutes until softened.
3. Add the green onion, garlic and Sherry and saute for 3-4 more minutes til the garlic is cooked but not browned.
4. Remove from heat and allow to cool for 5 minutes.
5. Put herbs, cream cheese and mushroom mixture into food processor and pulse gently until mixed thoroughly but not completely smooth.
6. Season to taste with salt and pepper.
7. Pack into 2 serving crocks and refrigerate for 2 hours minimum.
8. Sprinkle with chopped parsley and service with crackers or toast points.