Peter’s Arabic delight

Queen maker, designer and businessman Peter Elias never seems to slow down as  he is continually involved in several fashion, beauty and entertainment projects. No sooner had he completed his “Magnificent Seven” beauty queen presentation in which seven contestants were selected to represent TT at international pageants, Peter was on to another grand undertaking. He is designer for “Moulin Rouge”, Islandevents first mas band which will hit the road for Carnival 2005. He takes time out to share his Arabic recipe. “One of my favourite meals is probably the simplest one to prepare. Though it is popularly known as Humus, the correct name is Hummus bi-Tahini (Arabic for chickpeas in sesame oil).”

HUMMUS bi-TAHINI
(Chickpeas in Sesame Oil)
Ingredients:
1 tin Chickpeas (channa)
2 tbsp Tahini (ground sesame seed found at Vabat’s Ltd.622-8308)
1 – 11/2 limes (squeeze for juice)
2 cloves garlic
1 Spanish pepper
Salt (to taste)
Water
Chopped parsley , whole chickpeas (for decoration)

Method:
Drain water from chickpeas. Pour chickpeas into blender, and add tahini, garlic cloves, Spanish pepper, and juice from the lime. Blend until all the ingredients are well blended. Add salt to taste and add water (approx. 3-4 tablespoonss ) one tablespoon at a time until the consistency is that of a smooth paste. Add a dash of paprika and give it one last blend.
I like adding some pepper sauce for even more flavour.
Serving:
Served as a starter…one of my favourite combinations is Suim Suim bread (Adams 622-2435). It is often served with vegetables.