Hummas

Makes about 4 Cups (600 ml)

8 oz (227g) Dried Chickpeas - small ones, about the size of a green pea.
2Tbs + 1tsp Salt
1/2 tsp Baking Soda
3/4 Cup of Tahini (112.5ml) - sesame paste
3.5Tbs Lemon Juice (50ml)
1 to 2 Tbs extra virgin Olive Oil
1Tbs of chopped Parsley
1/2tbs ground Cumin
1/2tbs Paprika

Soak the chickpeas in 8 Cups  [4 pints (1200ml)] of cold water and 2TBS of salt for at least 12 hours.
Add the 1/2tsp of Baking Soda to 10 Cups [5 pints (1500ml)] of water and bring to the boil. Drain and add the chickpeas to the boiling water and return it to a shimmer. Cook until the chickpeas are very tender and the skins are falling off, about 45 minutes.

Drain over a large bowl as you need to use some of the cooking water later, roughly 3/4 Cup (112.5ml). Set aside about 2Tbs of the cooked chickpeas for later use. transfer the rest of the chickpeas to a food processor, add the last tsp of salt and blend on high for 3 minutes.

Stop the food processor and add the Tahini. Blend for another minute until very smooth - stop and use a rubber spatula to make sure the bottom of the bowl and sides are mixed in as well. With the machine running add the lemon juice and the cooking water and process until combined. Season with addition salt to taste.

Transfer to a shallow bowl and make a well in the center to drizzle the Olive Oil into, then top with the unprocessed chickpeas set aside earlier, parsley, cumin and paprika.

Enjoy!

Personally I didn't think the chopped parsley didn't add that much to the dish and actually detracted from it but it is traditional.

Scotch pancakes (drop scones)

Shrove Tuesday (pancake day, Mardi Gras/Fat Tuesday) came upon me unexpectedly this year and I was totally unprepared for it so I did what I could and made packet American pancakes. They were okay but the wife was a little disappointed that I didn't make Scotch pancakes, so I resolved to make a batch of proper pancakes this weekend. So here I am!

It's been a while so I had to dig out my recipe for it. Alas my Aunt Isobel's wonderful recipe is lost somewhere so I delved into 'Traditional Scottish Cookery' by Theodora Fitzgibbon for inspiration. I'm posting a  half sized recipe as the original made way too many for two people! However they are good cold or reheated too! I'm listing USA measurements first and UK measures in [] for completeness.

Scotch Pancakes
Makes about 12

2 Cups [1/2 lb (225g)]  General Purpose/Plain Flour*
3 tsp Baking Powder*
3Tbs (1.5oz (37.5g)] Sugar
1/4 tsp salt
1 Tbs Golden syrup** 
1 Cup [1/4 pint (150ml)] milk
1 egg

Combine all the dry ingredients in a mixing bowl with the warmed syrup (makes it easier to mix). Beat the egg in the milk and add to the mixing bowl. Beat until it is the consistency of thick cream (adding more milk or flour if needed).

Heat a griddle or heavy pan to medium high and lightly grease (not really needed if you have good non-stick). Using a gravy ladle spoon out mixture into the pan, keeping them spaced apart as they spread slightly, and cook until bubbles start breaking on the surface. Turn and cook the other side until golden brown. Due to the syrup content they may look darker than American pancakes but it's all good!

Eat hot from the pan with butter, jam, honey, marmalade, caramelised banana or whatever takes you fancy!

To cool, just place them on a clean tea towel or paper towels and then store in an air tight container.  If you want to reheat place in a warm oven although I suspect they would do well in a toaster set on low (assuming they fit), but I like them cold myself.

Enjoy!


* You can substitute the plain flour and baking powder for Self raising Flour in the U.K. (it's uncommon in the U.S.A.)
** Although available in some regular supermarkets, Golden syrup is hard to come by in the U.S., a google search suggests using half honey and half corn corn/maple syrup. Not yet tried this as I have a stash of Golden syrup but it sounds like it should work just fine.