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Tuesday, 28 January 2014
Retirees long lunch at the Dip Inn
A great time was had by all when 17 retirees, former work colleagues of my hubby, enjoyed a long lunch at our place, The Dip Inn :), yesterday. The dips or starters of mainly Mediterranean origin, specialties
of our friend Paul, set the tone for the banquet to follow. Centre stage above are Pumpkin Hommus, Beetroot Hommus, Baba Ganoush and Basil Pesto.
Thanks to Paul, the following are the recipes for his Pumpkin and Beetroot Hommus:
1 tablespoon tahini
1 tablespoon evoo
1 tablespoon lemon juice
1 tin chick peas drained and shelled (rub chick peas between fingers in water to gently remove shells)
1/2 butternut pumpkin, roasted
Mix all in a food processor until smooth.
Substitute pumpkin with a tin of drained beetroot. Use cooked fresh beetroot if inspired. How easy is that. I'm looking forward to the next long lunch already!!
Dear Reader, Do you enjoy having long lunches at your place and find them relaxing?