|
Mezze: Hummus, Tzatziki & Olive Tapenade |
|
|
| A bottle of Ouzo (the famous Greek spirit) or Raki (the Turkish version) and serve it with a cube of ice that will turn the clear liquid cloudy. |
Hummus
· 800g cooked chickpeas (use about 3 cans)
· 50g Tahini paste (sesame paste)
· 180ml lemon juice
· 100ml extra virgin olive oil
· 3 cloves garlic, minced
· salt and pepper
Combine all ingredients in a food processor and blitz to a smooth paste. Season to taste. Refrigerate until use.
Tzatziki
· 800ml Bulgarian yoghurt
· 2 medium cucumbers, deseeded and chopped
· 2 tbsp chopped mint
Combine all ingredients and refrigerate before serving.
Olive Tapenade
· 500g olives, pitted
· 6 anchovy fillets
· 10g capers
· 3 garlic cloves, minced
· 5ml lemon juice
· 10ml rosemary
Combine all ingredients in a food processor and blend to a course paste. Thin with a little olive oil if necessary.
|
|
