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Pukara Estate Metal Pourers Reasonably priced
Nothing compares to this garlic olive oil! I use it for pretty much everything. The 2L tin is great value when it gets used as much as it does in my kitchen! 10 out of 10 recommend.
I have used it when I was in Muswellbrook, then at Raymond Terrace, I use it on salads, onions& a small amount on Strawberries
It is the nicest vinegar I have ever tried. It can be used on savoury or sweet. I now can't enjoy a tossed salad without it.
Traditional Hommus
This hommus is great as a dip, spread on sandwiches, or dolloped over baked eggs. This recipe allows the Premium Extra Virgin Olive Oil to impart its fresh, fruity aromas. The hommus will store in the fridge for up to a week.
Ingredients
350g dried chickpeas, soaked overnight
2 garlic cloves, chopped to a paste
350g tahini paste
50mL lemon juice
50mL Pukara Estate Premium Extra Virgin Olive Oil
2 large garlic cloves, crushed
Salt and white pepper to taste
Pukara Estate Premium Extra Virgin Olive Oil, to serve
Method
Drain the soaked chickpeas and cover them with fresh water. Simmer until quite soft, approximately 1 hour. Drain, reserving a little of the cooking water. Pass chickpeas through a fine blade of a food mill. Mix chickpea purée with garlic paste, lemon juice, 50mL of Extra Virgin Olive Oil, and about 50mL of the cooking water until a medium-thick consistency is achieved. Season to taste with salt and white pepper. Serve on a platter drizzled with Extra Virgin Olive Oil and a sprinkling of chopped herbs.